Lean stuffed pepper

Lean stuffed pepper

Category: Vegetable and fruit dishes

Ingredients
Bulgarian pepper (medium)	6 pcs
cabbage	200 g
onion	150 g
carrot	150g
tomato paste	2 tbsp. l.
grated tomato (tomato juice)	120 g
salt	2 tsp
paprika (sweet ground red pepper)	2 tsp
ground black pepper
water	1 l
vegetable oil for frying	75 g
garlic	3 cloves
Bay leaf
greens (cilantro, dill, parsley)
rice	150 g

Cooking method

• I'm a mad meat eater and have never been able to eat lean stuffed peppers. Dry it to me .. not tasty and that's it. Until I found this recipe. The pepper turns out to be fragrant, juicy, tasty.
• We prepare products.
• We clean the pepper from seeds, cut off the cap, wash it. Cut the onion into quarter-rings, rub the carrots or very finely cut into strips. Pass the garlic through a garlic press.
• thinly chop the cabbage
• pour the rice with boiling water and leave it for 30 minutes (we need to steam it a little)
• Pour the oil into the pan. Don't worry, it's not a lot. lay out the onion, when it is slightly quenched, add the carrots. And simmer for 5 minutes over medium heat.
• After 5 minutes, add the tomato paste, mix and fry for 1 minute, stirring constantly so that the paste does not burn.
• Drain the rice and add half of the roast to the rice.
• Leave the rest of the roast for gravy. Add tomato, water to it, let it boil, add 1 tsp. salt with a slide, 1 tsp. paprika and black pepper to taste. cook for 2 minutes. the sauce is ready.
• Add cabbage to the fried rice, 0.5 tsp. salt, 0.5 tsp. paprika (look at your taste), black pepper, herbs (I like more - green onions, dill and parsley and garlic to taste, I like a little more than the recipe.
• This is the filling we get
• 
• Stuff the pepper, without filling it to the edge, pressing it down a little, since during cooking the rice will still increase and the pepper will become full.
• 
• If I do not plan to cook the pepper right away, then I cover it with foil and put it in the freezer, and initially I cook it half as much.
• 
• So, put the stuffed peppers in a cauldron or a saucepan, pour in the gravy and put on medium heat under a covered lid to cook until the rice is ready. Add the bay leaf a couple of minutes before the end of cooking. turn off. Serve sprinkled with herbs.
• 
• Bon Appetit
• 

Oh, what a beauty! I just did it with rice, carrots and onions, but I didn't have enough mind to add cabbage. It will be necessary to try this option.
Thank you!

Oh, what a beauty! I just did it with rice, carrots and onions, but I didn't have enough mind to add cabbage. It will be necessary to try this option.
Thank you!

here I have it the same way before, but with cabbage, and even garlic mmmm juicy)) I like it.

Why can't the rice be cooked until cooked? what's the trick? I usually boil the rice until tender and stir with the fried vegetables. Only I also add bell peppers, zucchini and root celery grated on a coarse grater to onions with carrots. Thank you for reminding me of the cabbage, which I will add next time.

Why can't the rice be cooked until cooked? what's the trick? I usually boil the rice until tender and stir with the fried vegetables. Only I also add bell peppers, zucchini and root celery grated on a coarse grater to onions with carrots. Thank you for reminding me of the cabbage, which I will add next time.

if boiled until cooked, then while the stuffed pepper itself is cooked, the rice will boil down.
if you do not want to steam, you can simply boil until half cooked
I don't see the point in adding pepper to pepper))) I don't really like celery, only if the stem is in bean soup, but about the zucchini, thanks for the idea, I must try

[Maroshka]

Maroshka, something I can't. The rice is ready and the cabbage is crunching.