Peppers with rice

It is best to use salad peppers, not Bulgarian peppers: they have thinner skin. You need a large tomato, but a medium-sized onion.

Ingredients

• Sweet pepper 8 pieces
• Rice 100 g
• Minced chicken 400 g
• Carrots 1 piece
• Onions 1 piece
• Tomatoes 1 piece
• Tomato paste 2 tablespoons
• Garlic 3 cloves
• Olive oil 3 tablespoons
• Salt 2 teaspoons
• Paprika 1 teaspoon

Directions

1. Boil the rice until half cooked: for this, pour one glass of water over the rice in a saucepan, add a pinch of salt and bring to a boil, then cook for a few more minutes until the water is absorbed.
2. Peppers to clean from seed pods and stalks, rinse.
3. Mix the minced meat with cooled rice and two pinches of salt, and stuff the prepared peppers with this mixture.
4. On a fine grater, grate the carrots, finely chop the onion, chop the garlic into large discs. Fry vegetables in a little olive oil for 7-10 minutes, until softened. Blanch the tomato, remove the skin and add to the vegetable frying along with tomato paste, two pinches of salt and pepper and paprika. Warm up, pour in 200 ml of water and bring to a boil.
5. Place the stuffed peppers in a saucepan in 1-2 rows, at the bottom of which 200 ml of water is poured. Put vegetable frying on top of the peppers, without stirring. Put the pan on the fire and bring to a boil, then reduce the heat to medium and simmer the peppers, covered, for 35-45 minutes.