Peppers stuffed with vegetables

1 serving


peeled and washed onions, carrots, parsley, celery cut. onions - half rings, and carrots, parsley and celery - straws and put in a pan with warmed sunflower oil. stirring, sauté over a moderate heat for 15 minutes, then add salt, ground black pepper, finely chopped parsley and celery greens, mix everything. cool the obtained mince to 50 ° с. wash the sweet pepper pods, cut off the tops along with the stalk, remove the seeds. immerse the peppers in boiling water for 3-4 minutes to warm up, then remove, let drain the water, cool to 50 ° c, fill with minced meat and put in a saucepan. Peel the ripe red tomatoes from the stalks, wash, wipe on a brown grater. place the resulting puree in an enameled saucepan, put it on fire and boil for 15 minutes after adding sunflower oil, salt, sugar, ground pepper, laurel leaf, boil the tomato sauce for another 10 minutes in a saucepan with stuffed peppers laid, pour the tomato sauce into the saucepan and, covering it with a lid, put it in the oven or on the edge of the stove and simmer it until tender. when serving, sprinkle the peppers with finely chopped dill greens. if desired, you can make minced meat from one carrot or from carrots with boiled rice