Paprika stuffed with vegetables

1 serving


Take the mature strong peppercorns, pour boiling water into the pan, cover and hold until cool. At the boiled peppercorns, cut off the tops, clean the peppers from the inside, fill the mince tightly, put the minced meat up in the pan, pour tomatoes passed through the meat grinder, all the oil, salt, put the bay leaf and cook, without closing the lid, on a medium heat. When the juice is boiled and there will be red oil on top, remove the pepper from the heat, add crushed garlic and chopped greens to it. Transfer the cooled pepper to a deep salad bowl, cover with herbs on top. For minced meat: crumble, as on noodles, roots, onion finely chop and fry in vegetable oil until golden, salt, add pepper, put bay leaves, greens. This pepper can be stored in the refrigerator for 7-10 days.