Are you seeking a great alternative for meat stuffed peppers? Then enjoy these vegetarian peppers baked to perfection. This dish with full of amazing flavors and textures will catch you fancy.
Only imagine how you bite a piece of a tender bell pepper with the warm and hearty vegetable filling under the aromatic tomato sauce.
The brightness of this dish will attract the attention of your children and they will eat this healthy dish in a matter of minutes. In addition, the recipe of this dish is adaptable. So, you can add any other seasonable vegetables you like or simply substitute some ingredients.
Ingredients:
- 2 carrots
- 1 bulb onion
- 1 parsley twig
- 1/3 cup prunes
- 30 g (1 oz) celery root
- 500 g (1,1 lb) red bell pepper
- 100 g (3,5 oz) white cabbage head
- black ground pepper – to taste
- salt – to taste
Sauce
- 2 tomatoes
- 150 ml water
- 2 tbsp sour cream
- salt – to taste
Cooking
Rinse a head of cabbage and slice it. Wash carrots and grate them coarsely. Peel a bulb onion and slice it. Peel a celery root and chop it.
Preheat sunflower oil in a frying pan. Combine the vegetables together in the pan. Stew the ingredients. Adjust salt and pepper to your taste.
Rinse and chop parsley finely. Add it to the vegetables. Soak prunes in water, then slice them and add to the filling. Stir everything carefully.
Rinse bell peppers. Remove the tops, seeds, and membranes. Cut the peppers in halves. Spoon the prepared filling into each of the pepper halves. Arrange the peppers in a roasting pan.
Now let’s cook a sauce. Scald tomatoes, peel them and grate. Place the tomato mass in a pan and bring it boil. Cook until the liquid dissolves. Add sour cream and boiling water. Stir to combine.
Pour the prepared sauce all over the stuffed peppers. Salt the dish. Cover the pan and place it in an oven. Stew the peppers at 200-210°C (392 -410°F) until they are tender, for 35 minutes.
Enjoy your meal!
