Stuffed peppers in a tomato dressing

Ingredients

• bell pepper – 15 pcs
• pork and beef mince – 300 g
• cooked rice – 0.5 glasses (125 ml)
• egg – 1 pc
• medium onion – 4 pcs
• medium carrot – 4 pcs
• medium tomatoes – 5 pcs
• salt – to taste
• pepper – to taste
• sunflower oil for frying
• water – 1 glass (250 ml)

Method

1. Step 1

   sunflower oil for frying, water — 1 glass

   
2. Step 2

   In summer, tomatoes can easily be replaced with fresh tomatoes - the taste of any dish will be much more aromatic. I suggest you cook stuffed peppers with tomato dressing in the oven.

   
3. Step 3

   For stuffing, I used medium-sized peppers - not very large, but not small either. The pepper needs to be washed and the stem, seeds and veins inside removed, cutting off the top of the pepper.

   
4. Step 4

   For the filling, fry chopped onion and grated carrots in sunflower oil, let cool. Combine minced meat, boiled rice, fried onions and carrots, egg, salt and ground black pepper, add to taste. Mix everything well.

   
5. Step 5

   Fill the peppers with the prepared filling and place them in a deep baking dish; it is advisable to take a form with a lid, but if you don’t have one, it doesn’t matter, cover the top with foil. It is not necessary to lay out the pepper while standing, but if the shape allows it, that’s great.

   
6. Step 6

   We are preparing the dressing. In a heated frying pan in vegetable oil, fry the diced onion, add grated carrots to it, when the onions and carrots are fried, add the tomatoes cut into small cubes and fry everything together for about 7 minutes, add 1 tablespoon of sugar, a pinch of salt and ground pepper. Pour in 1 glass of water, bring to a boil and pour in the pepper.

7. Step 7

   Cover the pan with peppers with foil and place in the oven, preheated to 200° for about 1 hour and turn off. Then remove the foil and taste the pepper - it should be soft. If you want the pepper to brown a little, then after removing the foil, leave it in the oven for another 15 minutes at the same temperature. If the pepper is not too soft, but no longer hard, just leave it in the preheated oven until it cools.