פשוט לבשל טעים עם שירי חפץ. והפעם פלפלים ממולאים שכולם אוהבים. כשמבשלים עם שירי פתאום הכל נראה פשוט.
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Peppers stuffed with meat and rice
Ingredients
Ingredients for filling
Half a pound of minced meat (ribs or neck)
A round glass of rice or jasmine or basmati
A quarter of parsley
A quarter pack of coriander
Half a teaspoon of black pepper
A tablespoon of soup powder
Half a teaspoon of salt
2 tablespoons oil
1 onion
Ingredients for the sauce
Tablespoon sweet paprika in oil
Tomato paste (260 g)
A cup and a half of boiling water
Half a teaspoon of salt
4 tomatoes
2 tablespoons oil
1 onion
8 red / yellow / light green peppers
Instructions
Prepare the filling - chop the onion into small cubes. Heat 2 tablespoons of oil in a large skillet over medium flame for about 2 minutes / until the oil starts to steam. Pour coriander. Pour half a pound of ground beef, rice cup, chopped parsley, chopped coriander, half teaspoon salt, half teaspoon pepper, a tablespoon of chicken broth powder and the fried onion stir, and set aside. Prepare the sauce - cut in half lengthwise and cut into halves. Minutes. Wide pot (preferably sage) over medium flame, heat 2 tablespoons oil. Add the onion halves and saute Add the onion until it is transparent. Add the tomato paste box to 260 grams and stir. Scrape 4 tomatoes, add to the pot and stir. Add a tablespoon of sugar, half a teaspoon of salt, a tablespoon of sweet paprika, a cup and half of boiling water and stir. Close the peppers and lower the flame. Prepare the peppers - Rinse the peppers, remove the top of the peppers and drain the kernels. Fill the peppers with the meat, rice and spice mixture. Place the peppers in a saucepan over the sauce (lying down) and close the lid. After about 20 minutes, carefully turn the peppers on the other side. (Occasionally shake the pot to make sure the peppers do not stick to the bottom) When the peppers are softened and the rice is soft (ready for about 40 minutes).
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