Stuffed bell peppers without rice

Name: Stuffed bell peppers without rice
Total time: 1 h 15 min
Yield: 5
Ingredients: 5 Bell pepper; 500 g Minced meat; 100 g Hard cheese; 1 Onion; 1 Carrot; 3 Tomatoes; 2 tablespoon Sour cream; to taste Salt; to taste Ground pepper mixture; to taste Herbal mixture

An original dish made from familiar products. Simple and delicious! Sweet peppers are available at any time of the year. Try cooking it with unusual minced meat.

101

10280

Luna Hayes

Recipe author

Calories

499kcal

Protein

19g

Fat

42g

Carbs

10g

*Nutrition per serving

Ingredients

Servings: 5

5

500g

100g

1

1

3

2tablespoon

to taste

Ground pepper mixture

to taste

Herbal mixture

to taste

Step-by-step preparation

Cooking time: 1 hr 15 mins

STEP 1
Wash the peppers, cut them in half, remove seeds and membranes. You can put the peppers in the oven for ten minutes to soften them.
STEP 2
Finely chop the onion, grate the carrots on a fine grater.
STEP 3
Fry the onion in vegetable oil until transparent, add the carrots, fry for a few more minutes. Add finely chopped tomatoes without skin, simmer until the liquid has evaporated. Set aside in a bowl.
STEP 4
Dilute the minced meat with water and place in a frying pan. Stir until it becomes crumbly.
STEP 5
Add the vegetable filling to the minced meat, mix, salt, pepper, and add herbs to your taste. Simmer for a few more minutes.
STEP 6
Add sour cream, mix.
STEP 7
Stuff the peppers with prepared minced meat. Pour a tablespoon of water into each for juiciness. Bake in a preheated oven at 220` for 20-25 minutes.
STEP 8
Sprinkle with grated cheese and place in the oven again until a cheese crust forms.
STEP 9
The peppers are ready.