Bell Peppers Stuffed with Vegetables
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
5
Description
Bell Peppers Stuffed with Vegetables
Ingredients
- Orange Bell Peppers - 10 pieces
- Onion - 17.6 oz
- Carrot - 17.6 oz
- Parsley - 8.8 oz
- Celery salt - 8.8 oz
- Safflower Oil - 8 fl oz
- Tomatoes - 2 lbs
- Bay leaf - 4 pieces
- Green peppercorns - 10 pieces
- Garlic - ½ head
- Herbs - 1 bunch
- Salt - to taste
Step by Step guide
Step 1
Prepare the filling. Chop the roots into small strips, and chop the onion. Sauté the roots and onion in sunflower oil until golden, season with salt and crushed black pepper, add the bay leaf and half of the chopped herbs.
Step 2
Pour boiling water over the peppers, cover with a lid, and let cool.
Step 3
Clean the inside of the peppers and fill them with the filling. Place the filled peppers in a pot with the filling side up, pour over the tomatoes passed through a meat grinder, add sunflower oil, season with salt, add the bay leaf, and set over medium heat.
Step 4
When the juice reduces and a red oil forms on top, remove the peppers from the heat and add crushed garlic.
Step 5
Transfer the cooled peppers to a deep dish and sprinkle with the remaining herbs.
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