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Peppers stuffed with carrots and herbs. Bulgarian pepper stuffed with carrots

Step 1: prepare the rice.

Pour the rice into a sieve and rinse thoroughly under running water. warm water until it becomes transparent. Next, we move the cereal to a small cauldron and completely fill it with ordinary cold liquid from the tap so that it covers the component for about two fingers.

We put the container on medium heat and cover with a lid. When the contents of the pan boil, we fasten the burner to the maximum and boil the rice until half cooked. It takes me about 7–10 minutes. At the end, turn off the burner, take the container with the help of kitchen tacks and transfer the boiled cereal back to the sieve.
We again rinse the component under running cold water and leave it aside so that excess liquid is drained from it. This way the rice won't stick together.

Step 2: prepare the bell pepper.

Rinse the bell pepper thoroughly under running warm water and spread it on a cutting board. Using a knife, remove the stems and seeds. Attention: we try to make neat cuts around the stalks so as not to disturb appearance vegetables. We shift the prepared components into a deep bowl.

Step 3: prepare the onion.

Using a knife, peel the onion from the husk and then rinse thoroughly under running warm water. We spread the component on a cutting board and finely chop into cubes. Attention: Pour 2.5 onions into a small bowl, and move the remaining pieces to a free plate and leave them aside for a while (they will come in handy for frying).

Step 4: Prepare the Carrots

Using a vegetable cutter, peel the carrots and then rinse thoroughly under running warm water to remove the remnants of earth and other dirt. We spread the vegetable on a cutting board and chop on a coarse grater. At the end, pour the chips into a free small bowl and proceed to the preparation of the pepper filling.

Step 5: Prepare the pepper filling.

Pour a small amount of vegetable oil into one frying pan and put on medium heat. When the contents of the container warm up well, put the chopped onion here, which was in a small bowl. From time to time, stirring with a wooden spatula, fry the component until transparent.
Next, pour the carrot shavings here and continue to prepare the filling. Attention: if necessary, add a little oil to the pan and do not forget to stir everything with improvised equipment so that the components do not burn. Roast vegetables for 10–15 minutes.

At the end, add the semi-cooked rice here and salt to taste. After mixing everything again, turn off the burner and slightly cool the filling.

Step 6: prepare the roast for the dish.

Pour a little vegetable oil into another frying pan and also put it on medium heat. When it's hot, add the remaining chopped onion here. Stirring occasionally with a wooden spatula, fry the component until a pale golden color, and then turn off the burner. Important: Do not forget to set the pan aside so that it slowly cools down.

Step 7: Prepare the tomatoes.

We wash the tomatoes well under warm tap water and put them in a clean deep bowl. Fill vegetables completely. hot water and let it blanch for 5–7 minutes.
After that, carefully drain the liquid, and transfer the components from the container to the cutting board. Using a knife, peel the tomatoes from the skin and remove the stalks.

Now, using a meat grinder with a fine grate or a blender, grind the vegetables to a state tomato puree. Important: when using the last inventory, chop the tomatoes at high speed.

Step 8: Preparing the Greens

Rinse parsley with dill well under running water, shake off excess liquid and spread on a cutting board. Using a knife, finely chop the greens, and then pour it into a free saucer.

Step 9: Prepare Carrot Stuffed Peppers.

Using a teaspoon, put the carrot filling into the bell pepper, trying to tamp it well (then it will not fall into the pan during the cooking process). We fill the vegetables almost to the top. Now put all the peppers in a large saucepan with a thick bottom and pour fresh tomato paste.
We put the container on medium heat and cover with a lid. When the contents of the pan boil, we fasten the burner to the maximum and simmer the dish for 1 hour.
Then, to taste, pour salt here and add onion frying. We continue to cook stuffed peppers another 15 minutes.

At the end, pour finely chopped parsley and dill into the pan, turn off the burner and leave the dish aside for 1.5–2 hours. Let the pepper soak in the aromas of fresh herbs.

Step 10: serve peppers stuffed with carrots.

When the pepper stuffed with carrots, infuse, put it with a tablespoon on a special plate, do not forget to pour the liquid in which it was cooked, and serve it to the dining table along with slices of bread. Despite the fact that the dish comes without meat, it turns out to be very tasty and satisfying!
Enjoy your meal!

Before serving, stuffed peppers can be poured with sour cream and other sauces to your taste;

So that during the stewing process the dish does not burn at the base, try to choose a container with a Teflon coating;

If you or your family often suffers from heartburn, then reduce the amount of tomatoes. up to 3-4 pieces medium size and, of course, after grinding, dilute tomato paste clean cool water.

How much different recipes stuffed peppers, fillings for every taste: meat, vegetable, cheese, with rice... You can't count them all. And here is another recipe to add to your piggy bank: in the midst of the ripening of peppers and other vegetables, try making peppers stuffed with carrots. Such a pepper is prepared for a short time and is not difficult, and the taste is surprisingly self-sufficient, and the dish can become both independent and tasty addition to meat.

The dish can be made vegan by eliminating the cheese or replacing it with tofu.

Prepare the ingredients and start cooking.

Peel the carrots and grate on a coarse grater.

Fresh carrots are certainly tasty, sweet and juicy, but still I suggest improving their taste. To do this, heat 1 tbsp in a saucepan. vegetable oil, put the carrots and lightly fry (passer) over medium heat for several minutes, stirring occasionally. As soon as the carrots soften a little, add salt, pepper, paprika, coriander and a finely chopped garlic clove.

Stir and cook under the lid for another 2-3 minutes over low heat, then remove the saucepan from the stove. The filling is ready.

In parallel with the preparation of the carrot filling, we will begin to prepare the base for the sauce in which the stuffed peppers will be stewed: finely chop the onion, the second clove of garlic and tomatoes. You can peel the skin off the tomatoes if you like.

We put a frying pan suitable for stewing peppers on medium heat, heat 1 tbsp in it. vegetable oil, put the chopped onion and fry it a little until translucent and light blush, stirring constantly. Then add the chopped garlic, continue to cook for no more than a minute so that the garlic does not start to burn. Next, lay out the chopped tomatoes, tomato paste, mix again, reduce the heat and leave to simmer for 5-10 minutes under the lid.

During this time, the juice will stand out from the tomatoes and we will get a tomato sauce. Season it to taste with salt and ground pepper, if the taste of the sauce seems too sour, add a pinch of sugar.

While the tomato sauce is languishing under the lid, prepare the pepper: cut each vegetable in half lengthwise to make “boats”, remove the seeds and salt each half a little.

Fill in the pepper halves carrot filling, slightly compacting it.

Then put the stuffed peppers in a low-boiling tomato sauce, close the pan with a lid and leave the dish to stew for 25-30 minutes.

And grated cheese.

Close the pan with a lid again and cook the peppers for a few more minutes until the cheese is melted.

Serve the pepper stuffed with carrots hot. Serve on serving plates along with tomato sauce, lightly sprinkled with fresh herbs.

Enjoy your meal!

Carrot is the original diet dish, which can be cooked during fasting or, by adding meat to it, include in the regular menu. From our article you will learn a few interesting recipes and also read the recommendations for their use.

carrots and rice

It's satisfying and fragrant dish does not contain meat and consists only of lean foods. We are sure you will love the combination of white rice and juicy vegetables, and we will cook pepper stuffed with carrots in a tomato as follows:

Take one glass of rice, rinse it under running water and boil until half cooked.
Process 11-12 bell peppers, cut off the top of each, clean from partitions and seeds.
Peel two large onions from the husk, cut them into quarter rings and fry for vegetable oil to transparency.
Wash 500 grams of carrots thoroughly and then peel them. Grate it on a coarse grater, put it in a pan and fry together with onions for a few more minutes.
Combine prepared vegetables with rice, mix them, add salt and ground pepper.
Fill the peppers with the minced meat and place them in a Teflon-coated pan.
Wash a kilogram of tomatoes, pass through a meat grinder or juicer. Fill the peppers tomato juice and simmer them on low heat for at least an hour.
Fry two more chopped onions in a pan and add the roast to the tomato sauce. Simmer everything together for another quarter of an hour.

Sprinkle the finished dish with chopped herbs and serve.

Bulgarian pepper stuffed with carrots for the winter

If you like vegetables, then be sure to try making preparations according to our recipe. We are sure that this dish will decorate your table and can serve as an excellent snack for strong drinks. How to roll peppers stuffed with carrots and onions into jars? Detailed recipe read below:

Peel 500 grams of onion and 500 grams of carrots. Cut the onion into small cubes, and grate the carrot.
Fry vegetables in vegetable oil until golden brown.
Process one kilogram of small ones, cut off their tops, as well as seeds and partitions. After that, they should be washed and laid on a towel to drain excess water.
Prepare tomato juice from one and a half kilograms of tomatoes. A food processor or a simple meat grinder will help you with this.
Stuff the peppers with prepared vegetables, put them in a saucepan, pour in tomato juice and put on fire. Boil the dish for about half an hour. When the peppers are slightly reduced, add salt and ground pepper to the pan. If you have a few tablespoons of the filling left, add them to the sauce as well.
At the very end, add five cloves of garlic, passed through a press, to our dish. If you don't like the garlic flavor, you can skip this step.
Arrange the finished peppers in hot sterile jars, tighten the lids and wrap them in a fur coat, after turning them over.

Store peppers stuffed with carrots in the refrigerator or in a cool cellar.

Peppers stuffed with carrots

This dish will be appreciated by adherents of vegetarian cuisine, as well as those who fast. Bulgarian pepper stuffed with carrots is prepared as follows:

Peel, wash and grind fifteen medium-sized carrots through a meat grinder.
Free from the husk and cut into half rings two red onions.
Cut three tomatoes into cubes.
Fry onions and carrots in a pan, and at the end add tomatoes to them. Season the filling with salt, coriander, pepper and cloves.
Peel and chop half a head of garlic, finely chop the parsley and dill. Add the prepared ingredients to the filling and mix everything thoroughly.
Prepare 10-15 bell peppers for stuffing - remove the “lids” from them, cut out the partitions and remove the seeds. After that, fry the blanks and fill them with carrot filling.

Put the peppers in a deep bowl, fill it a third with water and simmer the dish for half an hour over medium heat.

Stuffed peppers in a slow cooker

Here is a delicious recipe healthy dish from meat and vegetables. How to cook peppers stuffed with carrots and minced meat using a slow cooker:

Prepare ten bell peppers for stuffing.
Peel and grate three carrots on a coarse grater.
Prepare minced meat from 300 grams of meat (you can use one or more types of meat).
Peel, cut into small cubes and fry two white onions in a pan. At the end, add carrots to them and cook them together for a few more minutes.
For the filling, combine half a cup of boiled rice, minced meat, vegetables, salt and spices.
Stuff the peppers with the stuffing, place them in the multicooker bowl and cover with a little water.

Cook the dish in the "Extinguishing" mode for one hour.

Stuffed peppers in the oven

This time we invite you to cook dinner alternative way. For this you need:

Cut a few bell peppers in half lengthwise and remove the core.
Prepare a filling of grated carrots, chopped onions, boiled rice and chopped chicken breast. Don't forget to roast the vegetables first. ready stuffing season with salt and spices.
Fill the peppers with minced meat and place in the oven on a baking sheet, in which you should pour a little water.
Grate hard cheese and sprinkle stuffed peppers with it.

Simmer for 20 minutes and then serve immediately.

Conclusion

We hope you enjoy the Carrot Stuffed Peppers. Read our recipes, choose the ones you like best and feel free to start cooking.

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A dish from childhood, very tasty, but the benefits must be said separately. Carrots are the secret of youth, beauty and longevity. It is valuable for its high content of carotene, which is converted into vitamin A in the body. There are no other vegetables and fruits that contain as much carotene as carrots. In this, perhaps, only can be compared with her Bell pepper. Let's start cooking... »

INGREDIENTS

Main Ingredient:

COOKING

Preparation of the dish according to the recipe "Bulgarian pepper stuffed with carrots":

Finely chop the onion. Three carrots on a grater. Pour vegetable oil into a frying pan or stewpan and simmer onions and carrots.

After 10 minutes, add 3-4 tablespoons of chopped tomatoes. Salt, pepper and add sugar to taste. Simmer until half done.

We clean the pepper, removing the seeds and the stalk.

We start with carrots and onions and put them in a saucepan.

We're preparing the sauce. Pour a glass of water into the dishes, put the tomato paste, chopped tomatoes, salt, pepper and add sugar to taste.

Pour sauce over peppers. Cook for 35-40 minutes over low heat until the thin skin begins to separate from the peppers. That's all, the stuffed bell pepper is ready. Enjoy your meal!

Carrots are a rare exception to the rule - when cooked, they contain more useful substances than in cheese. After cooking, the level of antioxidants in it increases by 34%.

Beneficial features bell pepper are determined mainly by its rich vitamin and mineral composition. Beta-carotene (vitamin A) and vitamin C contained in sweet peppers increase immunity, stimulate hair and nail growth, improve vision function, skin and mucous membranes.

My great-aunt Lida comes from a farm located near Luparevo, in the Kherson region, a fertile southern Ukrainian region, lost among orchards and greenhouses in the heart of the Taurian steppe. When many guests gathered at Grandma Lida's, she used to cook it traditionally. Ukrainian dish in a giant cast-iron skillet in the oven that her great-grandfather built. Me and Pasha (my own grandmother) came to this heavenly place every summer and stayed with Lida for two or three weeks in a row. Therefore, at least a couple of times during this time, I managed to treat myself to this signature farm dish. Even Baba Pasha, a person who is not too generous with praises (I know from my own experience), admired these stuffed peppers every time. Well, they were really amazing...

Yes, I almost forgot, the peppers in the garden behind Lida's hut grew so large that one of them was enough to feed an adult, and even his farm peasant could not overcome a pair. When I say "farm peasant", I mean local sexually mature males, who here reached almost two meters in height and weighed seven to eight pounds. For clarity, I’ll tell you one more thing: in the palm of Valentine, Lida’s grandmother’s nephew, my butt was completely placed, and then I was already ten years old. Where such a breed came from here, I have no idea (our urban relatives on my grandmother's line were smaller). We still call them "farms". I haven't been there in a long, long time...

The homeland of pepper is considered to be the land on which modern Peru is located, where it was cultivated long before Columbus appeared in America.

It was the Europeans who gave the pepper its name. Before the appearance of pepper from the New World, they knew only the types of pepper imported from India and Central Asia in the form of spices - white and black peas, which, by the way, we use to this day. Black and white pepper belong to a plant species called "Piper nigrum". They have nothing to do with our peppers, even remotely. Sweet and hot peppers belong to the "Capsicum" species, which includes almost all known peppers except Tabasco and Habanero.

As far as I know, they began to grow sweet pepper in our south around the eighteenth or nineteenth century, and it came here from Bulgaria. Pepper very quickly took root in this part of Ukraine: this rather capricious plant liked the fertile black soil and mild local climate.

Stuffed peppers took their rightful place in European cuisine by the middle of the nineteenth century. Each nation on the European continent has its own traditional way of preparing them. In Spain, one of the first to start stuffing peppers, these are Valencian peppers stuffed with rice and saffron, and then stewed in tomato sauce. In India, bharva simla mirch is pepper stuffed with mashed potatoes with spices. In Mexico, "chili rellenos" - Poblano pepper, stuffed with meat grilled and cheese. In Denmark, "fieldte peberfrutter" is sweet peppers with bulgur, mushrooms and kale. In Tunisia, "mahshi", in which the pepper filling consists of minced lamb and rice, seasoned nutmeg, saffron and cardamom. In Hungary, peppers are stuffed with meat, rice and paprika, and served with sour cream. I could go on and on, but I'm afraid to bore you...

(serves 4)

Pepper Ingredients:

8 medium sweet peppers (cut off the top and reserve the tops, remove the seeds and internal partitions)
2 large carrots (peeled and grated)
2 large white onions (peeled and roughly chopped)
300 grams of mushrooms of your choice (cut into small pieces)
3 large cloves of garlic (peeled and finely chopped)
One tablespoon each of chopped parsley, basil, cilantro and dill leaves
1 teaspoon dried thyme
Half teaspoon dried chili pepper
Vegetable oil
Sea salt

Sauce Ingredients:

2 large tomatoes (peeled and finely chopped)
2 tablespoons tomato paste
1 teaspoon sugar
1 tablespoon vegetable oil

Cooking:

First, let's prepare the sauce. To do this, mix all the ingredients in a pan and cook over low heat until the sugar is completely dissolved (3-4 minutes). Pour the finished sauce into a large rectangular shape (ceramic or metal).
In a saucepan with high sides, fry the onions, carrots and mushrooms in vegetable oil. When the vegetables are browned, add garlic, herbs, thyme and turn off the heat.
We heat the oven to 200 degrees.
We start peppers minced vegetable and transfer to a bowl with sauce.
Cover with foil and cook in the oven for 35-40 minutes. Remove the foil, increase the temperature to 220 degrees and bake for about 15 more minutes, until the peppers are well browned.