Stuffed Peppers-2

Submitted by Nobility_Cuisine on Sat, 10/10/2015 - 17:43.

Ingredients for 3-4 portions:

8-9 medium pepper
3.5 oz (100 g) grain – rice, or bulgur, or other ones
2 tomato

2 carrot
1 onion
1 lb (450 g) ground meat: chicken, or turkey, or non-fat lamb
1 tbsp dried basil, or mayoram
2-3 tbsp vegetable oil
2-3 tbsp flour
Salt and pepper on taste

For sauce:

1 cup chicken broth (or other broth)
3 tbsp sour cream
2 tbsp tomato paste
1 tsp mustard

Method:

Wash vegetables.

Boil grains until a readiness.

Peel onions and carrots, and grate thinly.

Peel tomatoes, and dice into small pieces.

Remove seeds and stalks from peppers.

Stir-fry onions and carrots with a butter, and add a ground meat and mayoram. continuing stir-frying.

When the meat is half-ready, add the grains and tomatoes.

Add a salt and a pepper, stir, and let to chill.

Then, stuff the peppers, and sprinkle with the flour a top.

Put peppers into a proper oven-safe dish.

Blend all ingredients for sauce, and pour over peppers.

Pre-heat an oven to 370 F (180 C).

Cover the dish with a foil piece, and set into the oven for 30-40 minutes.

Then, let to sit for 15 more minutes without heating.

To serve, put peppers on 3-4 serving dishes, and pour the sauce on top.