Mexican doe peppers

One of the easiest and fastest recipes. The dish is perfect if you need to quickly make a spectacular and tasty treat - for guests or family.

Ingredients

• 600 grams of doe cutlet meat;
• 6 large green bell peppers;
• 30 milliliters of vegetable oil;
• 1 medium-sized red onion;
• 1 red bell pepper;
• 4 fresh tomatoes;
• 2 cloves of garlic;
• 30 grams of fresh cilantro;
• ½ teaspoon Tabasco Habanero sauce;
• 1 teaspoon salt
• ½ teaspoon of ground black pepper;
• 1 cup boiled white rice

Directions

1. Core green peppers and lightly grill or oven. Set aside to cool.
2. Scroll the meat into the minced meat. Chop the onion and red pepper, chop the garlic, cut the tomatoes into cubes. Heat vegetable oil in a skillet at medium power, fry the minced meat until brown. Add onion, cook for 2-3 minutes, stirring occasionally. Then add the red pepper and simmer for 2 minutes. At the end, reduce the temperature, send tomatoes and garlic to the minced meat. Fry, stirring, for about 5 minutes.
3. Set the oven to preheat at 175 ° C. Rinse and finely chop the cilantro. Combine the minced meat, boiled rice, habanero sauce, cilantro, salt and pepper. Stir well. Fill the peppers with the filling, place in a baking dish, cook in the oven for 15 minutes.
4. Let the peppers steep for a few minutes before serving.