This fragrant dish is dedicated to all lovers of carrots and peppers. In the case of cooking carrot juice, a useful cake remains, which is well suited for this recipe. The dish is dietary, since vegetables are not fried. The dryness of carrot cake and oatmeal is compensated by the addition of tomato slices.
I wash tomatoes, peppers and carrots. We clean the carrots from the outer skin, and the tomatoes from the stalks. Peel the onion and garlic. I wash carrots, onions and garlic. Finely chop the onion and chop the garlic on a fine grater (you can use a garlic press). Carefully cut out the petiole from the peppers and remove the remnants of the seeds, preserving its integrity. If a whole piece of meat is used, then it must be ground. In my case, lean minced pork is used. The time for cooking minced meat is not included in this recipe.
We measure the required amount of spices and 0.5 cups of oatmeal. A quarter of a teaspoon of ground black pepper is used for minced meat. We measure 1 teaspoon of salt for minced meat and 0.5 teaspoons of salt for broth. For the broth, you will also need 1 large bay leaf (or 2 small ones) and 6-8 peas of black pepper. The amount of salt and spices can vary according to your taste. If you use finely ground coriander, then its amount should be reduced by about 1.5 times, since it will give more taste. In my case, coarsely ground coriander was used.
Squeeze the juice from the carrots, which you can immediately drink. In my case, it turned out to be 158 grams of cake.
Finely chop the tomatoes. Add carrot cake, oatmeal, tomatoes, garlic, onion, spices (including ground black pepper) and 1 teaspoon of salt to the minced meat. Mix everything well. We divide the minced meat into 6 parts, since we will need it to fill 6 peppers. Boil about 2-3 cups of water.
Note: if desired, you can add 1 (or 2) tomatoes to the broth, and not to the minced meat.
If you left 1 (or 2) finely chopped tomatoes for broth, then they must be put on the bottom of a 5-liter saucepan.
We stuff the peppers with cooked minced meat and put it in a saucepan.
The voids between the stuffed peppers must be filled with boiling water. After boiling, remove the foam.
Add the bay leaf, salt and black pepper peas in the gaps between the peppers. Cook over low heat (at a constant low boil) for 40 minutes. At first, it is necessary to look (if necessary, temporarily increase the heating) so that the boiling is constant, since it takes some time for the stuffed peppers to fully warm up and then stable boiling.
The finished peppers are very hot. If they are served on the table immediately after cooking, then they can be cut in half to cool down. Bon Appetit!Note: to quickly cool the saucepan with peppers, it can be put in a ceramic or iron cup with cold water. Periodically, the water can be changed. Chilled stuffed peppers should be stored in the refrigerator. This dish has a slightly sweet taste due to the peppers, so if necessary, you can reduce/increase the amount of salt to your taste.