In the season of bell pepper, it's time to cook a variety of dishes with it. Today we have it stuffed with cabbage and carrots in sweet and sour tomato sauce. Tasty and healthy!
Cooking description:
Stuffed peppers with cabbage and carrots are a healthy and tasty dish on weekdays and holidays. The recipe is suitable for vegetarians and those who periodically fast. This aromatic and beautiful dish will delight your loved ones and guests. If you take Bulgarian pepper of different colors, then it will become even brighter and more festive.
Purpose: For lunch / For dinner
Main ingredient: Vegetables / Cabbage / Carrots / Bulgarian pepper
Dish: Hot meals / Stuffed
Diet: Lenten meals / Vegetarian food
Ingredients:
- Bulgarian pepper - 8-10 pieces
- Carrots - 2 Pieces
- White cabbage - 300 Grams
- Onions - 1-2 Pieces
- Tomato paste - 2-3 tbsp spoons
- Salt - To taste
- Ground black pepper - To taste
- Sugar - To taste
- Sunflower oil - 40 Milliliters
- Wheat flour - 2 tbsp. spoons (no slide)
- Boiled rice - 3 tbsp. spoons
Servings: 4-5
How to cook "Stuffed Peppers with Cabbage and Carrots"
Prepare the stuffed pepper ingredients. Peel, wash and chop the carrots and onions. Carrots can be grated. Cut the cabbage into thin strips and place in a skillet with onions and carrots. Pour in sunflower oil and 40 ml. water. Cover the pan with a lid. Simmer onions, carrots and cabbage until tender. Season with salt and pepper to taste. Add boiled rice and stir. Salt if necessary. Wash the pepper, peel the seed pod and remove the white partitions inside.
