Recipe for stuffed peppers: benefit and taste

Summer is not only a time of active rest and new impressions, but also a season of fresh vegetables. They appear on the shelves of shops and markets since the spring, and we actively include them in our diet - after all during the winter period our body lacked vitamins, and many developed hypovitaminosis during this winter period, leading to depression, loss of strength and loss of attractiveness. In addition, switching to a vegetable diet is a great way to tidy up the physical form and get rid of a few extra pounds accumulated during the winter when we had to eat high-calorie food - because in summer you want to look attractive and feel light. Vegetables prepare a variety of salads and soups, they are fried, stewed, but, perhaps, one of the most delicious dishes of this season - stuffed peppers with meat. It is in summer that pepper becomes very affordable, and therefore this dish with confidence can be called summer. There is not one recipe for stuffed peppers, but especially tasty is pepper stuffed with meat and rice.

The recipe for stuffed peppers

In order to cook stuffed peppers, you need to take 10-12 peppers, half a kilogram of minced meat, 200-250 grams of boiled rice, 200 grams of onions and carrots. For the sauce we need a glass of sour cream, tomato paste or sauce, which in summer it is better to replace with fresh tomatoes (3-4 pieces), greens. From spices are traditionally used black pepper and bay leaves, but you can add any other - most importantly, to get delicious.

Before you prepare a stuffed pepper, you need to prepare the peppers: they must be carefully washed and cut to the part to which the leg is attached. Cut it with a sharp knife in a circle, but sometimes, if the pepper is rather thin, you can simply cut it - but in this case you have to remove the seeds by hand. Usually the leg is removed along with the seeds, but all the same you need to rinse every pepper from the seeds from the inside, otherwise it can be bitter.

Onions are cut finely, and carrots are rubbed on the grater, and everything is fried in vegetable oil - half of both is taken, and the second half will go for sauce. When the roasting is cooled, it must be mixed with minced meat and boiled rice, all together salt and pepper. The resulting mixture must be filled with each pepper, put them in a saucepan alternately with chopped tomatoes, if they were used, and pour the sauce. The sauce is made as follows: mix the remaining finely chopped onions and grated carrots, sour cream, tomato sauce or pasta, if they are chosen for sauce, a glass of warm water (the water must be necessarily warm, otherwise the sour cream will curdle). You can first prepare the sauce in the saucepan in which it is supposed to put out the pepper, and then put peppers there. Then added warm, but not hot water - it should be so much that peppers were covered by it to the middle. The pan is closed with a lid, brought to a boil and stewed for 40 to 60 minutes over low heat.

There is also a recipe for stuffed peppers, which is suitable for those who do not eat meat and dairy products: to do this, simply do not put these ingredients there. Instead of meat for a variety, you can also use some vegetables, for example, very tasty stuffed peppers with fried eggplants are produced.

Served with stuffed pepper with sour cream and herbs, poured with sauce. If you need to warm it up - it's best to do it in the sauce where it was cooked, and not in a pan.

I must say that this recipe for stuffed peppers can be applied not only to the pepper itself - it is very tasty if tomatoes are cooked in this way, only in this case tomatoes for the sauce are naturally not needed, and pepper, on the contrary, can give it a peculiar taste.