Stuffed Peppers with Carrot Cake Recipe
This fragrant dish is dedicated to all lovers of carrots and peppers. In the case of cooking carrot juice, there is a useful pie that 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.
Servings
6
Cook Time
100minutes
Servings
6
Cook Time
100minutes
Ingredients
Instructions
  1. I wash tomatoes, peppers and carrots. Carrots are peeled from the skin, and 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 pepper and remove the remaining seeds, preserving its integrity. If a whole piece of meat is used, then it must be crushed. In my case, low-fat minced pork is used. The cooking time of minced meat is not specified in this recipe. We measure out the required amount of spices and 0.5 cups of oat flakes. For the preparation of minced meat, a quarter of a teaspoon of ground black pepper is used. We measure 1 teaspoon of salt for minced meat and 0.5 teaspoon 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 may vary depending on your taste. If you use finely chopped coriander, then its amount should be reduced by about 1.5 times, as it will give more flavor. In my case, coarse coriander was used.
  2. Squeeze the juice out of the carrots, which you can drink immediately. In my case, it turned out 158 grams of cake.
  3. 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, as we will need it for filling 6 peppers. Boil about 2-3 cups of water. Note: if desired, you can add 1 (or 2) tomatoes to the broth, not minced meat.
  4. If you have left 1 (or 2) finely chopped tomatoes for the 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.
  5. Add bay leaf, salt and black pepper peas in the spaces between the peppers. Cook on low heat (with constant low boiling) for 40 minutes. First, it is necessary to ensure (if necessary, temporarily increase the heating) that the boiling is constant, since stuffed peppers take some time to fully warm up, and then a stable boil.
  6. The finished peppers turn out very hot. If they are served on the table immediately after cooking, then they can be cut in half so that they cool down. Enjoy your meal! Note: to quickly cool the saucepan with pepper, 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 pepper, so if necessary, you can reduce / increase the amount of salt to your liking.
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