Kitchen appliances and utensils:
- plate;
- pan;
- teapot;
- cauldron with a lid;
- knife;
- cutting board;
- kitchen spatula;
- ladle;
- shredder;
- coarse grater (for tomato, if there is no juice);
- kitchen scales;
- beaker.
Ingredients
| Product | amount |
| Rice | 300 g |
| Water | 1.5-1.6 L |
| Sweet pepper | 10 pieces. |
| Carrot | 250 g (3-4 pcs.) |
| Bow | 300 g (4-5 pcs.) |
| Cabbage | 400 g |
| Homemade tomato (or fresh) | 250 ml |
| Tomato paste | 3 tbsp. l |
| Vegetable oil | 150 g |
| Garlic | 4 cloves |
| Salt | 2 tsp |
| Paprika | 2 - 3 tsp. |
| Ground black pepper | taste |
| Greens: parsley, dill, onion | 30 g |
| Bay leaf | 1-2 leaves |
Step cooking
- At the very beginning, prepare the rice, because it will need to stand for a long time. Take 300 g of rice and rinse it several times until clear water.
- Boil water (about 500-600 ml) and pour rice on it so that the cereal has room to swell. Leave the rice to swell for half an hour.
- Peel and rinse all vegetables under running water.
- Divide the onion in half and cut into thin half rings, and then cut in the middle.
- Cut the carrots into thin slices, and then chop these slices into strips. It’s better to cut the circles obliquely to make it look more like ovals, then the straw will be longer and more beautiful.
- Pepper, without cutting, peel from the stalk and seeds. You can do this by pushing the stem in, you can gently cut it with a knife. After that, wash the pepper also from the inside.
- Finely chop the cabbage either with a knife or on a grater-shredder.
- Finely chop the garlic. Rinse the greens, allow to drain and chop finely.
- In a medium heat, put the pan and pour 150 ml of vegetable oil. When the oil has warmed up, pour the whole onion into the pan and fry it until golden brown.
- After that, you need to send all the carrots to the pan and fry with the onions until the carrots are soft and lightly browned.
- Add 2-3 tbsp. l tomato paste, mix and fry 1 minute.
- Drain the rice and add half the cooked fry to it.
- Return the remaining half to the fire and pour 1 liter of water and 250 ml of tomato juice (or a similar amount of tomatoes grated). Shuffle.
- Add 1 tsp. salt with a hill, 1 tsp. paprika and ½ tsp ground black pepper.
- Bring to a boil and turn off the heat.
- At this time, prepare the pepper filling. In a deep bowl, combine the rice, half the fry, cabbage and most of the chopped greens.
- Salt (a teaspoon with a slide), add paprika (1 tsp.) And ground black pepper (1/2 tsp.). And mix well.
- Take a cauldron, in which you will prepare stuffed peppers, and pour 4-5 ladles of tomato sauce into it.
- In each peppercorn, put the fillings, a little before reaching the edge.
- Place the pepper in a cauldron so that the exposed parts are facing straight up. Pour the remaining gravy on top.
- Put on fire and bring to a boil. Then remove the fire to a minimum and simmer in a cauldron for 35 minutes. The cover must not be closed tightly.
- After 35 minutes, open the cauldron and check the rice is ready. Put 1-2 bay leaves in a cauldron and pour in the remaining greens. Turn off the heat and close the lid. Let it brew for 10 minutes.
- Take the pepper to the dish, otherwise it will turn sour. And enjoy a delicious stuffed pepper without a gram of meat!
Video recipe
One of the great recipes for cooking lean stuffed peppers is captured in this video. You might like it too.
Peppers stuffed with cabbage, rice, carrots and onions are both simple and delicious. The products needed for this dish are very simple, they literally are in every home. And most importantly, you can cook it both in winter and in summer! Try it and you will love it! Unsubscribe about the result, everyone will be interested. And what do you stuff pepper with? Is there any interesting recipe? Share it in the comments
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