Peppers stuffed with zucchini and minced meat

Ingredients

• minced meat (I have pork + chicken) - 500 g
• boiled rice - 1 tbsp.
• Bulgarian red pepper (fleshy, juicy, large) - 5 pcs.
• Zucchini - 1/4 large
• onion - 4-5 medium
• carrots - 1 large

Cooking

Step 1

Mix minced meat with grated zucchini and boiled rice.

Step 2

Carefully cut out the center and all the seeds from the peppers.

Step 3

Stuff the peppers with stuffing.

Step 4

Chop the onion, grate the carrots on a coarse grater, lightly fry all together.

Step 5

Put the peppers in the pan with the cut side up, lay the roast on top, add 1 tablespoon of tomato paste for color, pour boiling water to the level of the peppers.

Step 6

Close the lid, bring to a boil, salt, add black pepper and peppercorns, parsley, reduce heat and simmer for 30 minutes. Zucchini can be omitted, but it is juicier with it, and in winter, additional vitamins.