Peppers stuffed with carrots and rice
Peppers stuffed with carrots and rice need no introduction. It is interesting that for the first time the idea of cooking stuffed peppers came to the minds of the inhabitants of Naples several centuries ago! Only for stuffing they did not use rice with carrots, but eggplants, tomatoes, olives, supplemented with stale white bread, or just pasta. The recipe appeared spontaneously: as it happened more than once, the dish was invented by the poor, who thus tried to use the leftovers of yesterday's dinner. Then the nobility chefs also appreciated the idea, and then minced meat, cheese and other more expensive ingredients began to be included in the filling. Today, the number of minced meat options for peppers is simply incalculable. And we offer you very simple - from rice and carrots - products that can be easily found in the kitchen of every housewife. It turns out delicious and very satisfying!
Ingredients
Servings 6- sweet pepper - 12 pcs.
- onion - 1 pc.
- garlic - 2 cloves
- carrots - 500 g
- olive oil - 70 ml
- round white rice - 300 g
- drinking water - 300 ml
- parsley for garnish - to taste
- butter for greasing the mold
- salt - to taste
- ground black pepper - to taste
Cooking
Step 1
Prepare ingredients for carrot and rice stuffed peppers. Wash and dry sweet peppers. Cut the tops horizontally and carefully remove the seeds as well as the partitions.
Step 2
Peel the onion and chop finely. Peel the garlic, crush each clove with the flat side of a knife and then chop. Wash the carrots, peel and grate on a coarse grater.
Step 3
For the pepper filling, heat 3 tablespoons olive oil in a large skillet. Add the onion and stir-fry over low heat until translucent.
Step 4
Add garlic and carrots to the pan, stir. Fry everything together over medium heat for 7 minutes. Stir occasionally: the vegetables should brown but not burn.
Step 5
Carefully pour water into the pan with vegetables and bring to a boil quickly. Then turn off the fire. Stew rice with vegetables until it completely absorbs water.
Step 6
Remove the pan stuffed with rice, carrots, onions and garlic for stuffing peppers from heat. Let cool at room temperature. Salt and pepper.
Step 7
Stuff the prepared sweet pepper tightly with cooled rice and carrots. Each can be covered with tops to make "caps". Brush with remaining olive oil.
Step 8
Peppers stuffed with carrots and rice, place in a mold greased with butter. Bake for 35-40 minutes at 200°C. Garnish the finished dish with parsley leaves and serve.