Stuffed Pepper with Cheese and Garlic Cream Recipe
A simple, but no less delicious recipe for stuffed peppers in a light vegetable sauce + an unusually delicious cheese cream that will give the dish a unique taste. We really liked it, try it and you!
Servings
8
Cook Time
60minutes
Servings
8
Cook Time
60minutes
Ingredients
Pepper:
Cheese and garlic cream:
Instructions
  1. Remove the seeds from the pepper, add salt inside.
  2. Add onion, garlic passed through a press, rice (I didn’t steam it because I used jasmine), parsley and mint, grated tomatoes and carrots, soy sauce, ground black pepper and a little salt to the minced meat.
  3. Mix well and let the meat brew for 30 minutes.
  4. We fill the peppers with stuffing, I still have some meat left, and I stuffed potatoes.
  5. Put the peppers and potatoes in a saucepan and pour the broth so that it covers the vegetables a little more than half. Put a couple of sprigs of parsley on top, add 10 pieces of allspice. Bring to a boil, reduce the heat to a minimum and cook for about 1 hour.
  6. Serve with sour cream or yogurt, very tasty with feta cheese or cheese-garlic cream.
  7. Cheese and garlic cream: Chop all the ingredients except dill in a blender. Add the dill and stir. The cream is sharp, so I do not recommend it to children.
  8. The vegetables turned out to be very juicy and delicious, and the cheese cream gave them a touch of piquancy and freshness.
  9. It’s amazing.
  10. Bon appetit!
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