by Olga, on September 30, 2014
These sweet mini peppers are so delicious, your family will fall in love with this dish. They are tender in texture and don’t have that bitter taste the bell peppers have.
Cut the top of peppers off and rinse them. Get seeds and membranes out of the center of peppers.
Prepare vegetables: Shred carrots, dice onion and a salary.
With 3 table spoons of oil in frying pan cook half of onion, one carrot and salary over the medium-high heat, stirring occasionally, until translucent.
Add 3 cloves of crushed garlic and ginger in a middle of cooking. Continue cooking until tender and fragrant. Set aside and let it cool.
Meanwhile, in clean skillet, with couple table spoons of oil, brown peppers turning them around, to easely brown them.
In a large bowl combine meat, rice and cooled down cooked vegetables. I prefer to buy lean meat and ground it my self.
Add salt and ground pepper to taste and mix it thoroughly.
Stuff peppers with prepared filling with a help of a little spoon, or just do it with your fingers.
Lay stuffed peppers in a baking dish in a single layer.
Now lets prepare a sauce.
In frying pan with 3 table of olive oil, stir onion and carrot, until tender and fragrant.
Add tomato sauce, broth, salt, sugar, spices and cook for another few minutes. Make sure your sauce taste great, adjusting it with more salt or sugar if needed.
Pour prepared sauce over the peppers.
Cover with a foil and bake it in the oven at 350 F. I usually heat it on the top stove until it starts boiling, then transfer it to the hot oven for 30 minutes.
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