Stuffed bell pepper - who has not tried it at least once in a lifetime? This dish is very economical and does not require much fuss. What could be easier? In minced rice cooked until cooked, mix minced meat with fried onions and carrots, fill this mixture with a cavity of peppers, pour water or broth and put in a stew. The filling can be improved by adding tomatoes, garlic, herbs. But the sauce for stuffed peppers will allow serving the usual dish as brand new. But not every gravy is suitable to adequately soak the skin of the pods and complement the taste of the filling.
The easiest way to soak peppers well is to fry chopped clove of garlic and half an onion in a spoon of vegetable oil, dilute with a glass of broth and the same amount of tomato puree and simmer for about 10 minutes. This recipe for stuffed peppers can be used also for cabbage rolls, cannelloni pasta, and even dumplings. Just put the finished product in the gravy and heat for five minutes over low heat.
Pods are well soaked if lightly fried before stuffing. It is worth choosing ripe red and juicy
bell peppers of approximately the same size. The next recipe is sour cream and tomato. A glass of fermented milk product should be mixed with 2-3 tablespoons of ketchup. You need to add a little salt and pepper to the sauce for stuffed peppers. Then dilute it with water or broth in an amount sufficient so that the liquid covers all the pods. Simmer at very low boil for about an hour under a lid. After turning off the fire, let it brew for about 10 minutes. When serving, sprinkle with fresh herbs.
Peppers stuffed in sour cream sauce turn out to be surprisingly tasty if you add not beef or pork to the filling, but minced chicken. We clean the onion and shred in half rings, fry in four tablespoons of sunflower oil.
Scalp a large ripe tomato, transfer to ice water, and then easily remove the skin. Cut the tomato as small as possible and put in the pan to the onion. As a winter option, ketchup is suitable - just three spoons is enough. When the tomato is a little respected, add a glass of sour cream. Mix, season to taste with salt and spices. Peppers for this recipe are stewed separately, but then combined with gravy and a little, about a quarter of an hour, cooked in it.
The following sauce for stuffed peppers is also versatile and suitable for pouring cabbage rolls, rice and pasta. Cut a large onion into strips and fry in butter until the state of "glass beads". Add one grated carrot to the pan. When it softens, pour a spoonful of tomato paste and a glass of milk (but preferably cream). Salt, pepper, sprinkle with herbs. If not thick enough, it is permissible to add a little flour.
Garlic-mayonnaise sauce for stuffed peppers will work best with the addition of barbecue ketchup. Two or three cloves are passed through a press. Then add 100 g of tomato sauce and a little more homemade mayonnaise to the garlic. Stir, season with salt, herbs and spices. Pour the sauce into a baking dish or into a large frying pan with high sides. When it boils, put stuffed peppers and send to a well-baked oven for half an hour under the lid.