STUFFED PEPPER RICE AND CARROT VEGETARIAN RECIPE

Vegetarian recipe for stuffed peppers with rice and carrots with nori seaweed and paneer

Ingredients

• 6 medium bell peppers;
• ½ cup rice
• 100 g paneer;
• 1 medium carrot;
• 3-4 sheets of nori algae;
• spices (spices) to taste: asafoetida, coriander, black pepper.
• for sauce
• 200 g sour cream;
• 2-3 tomatoes;
• 1 tbsp. l. Sahara;
• ½ tsp black mustard seeds;
• ½ tsp dry ginger;
• ¼ h. L. curry.

Directions

1. Cut the center out of the peppers and remove the seeds.
2. Boil rice in 1 glass of salted water.
3. Grate the carrots, fry in oil.
4. Cut 100 grams of paneer into small cubes and fry until golden brown.
5. Cut nori leaves into pieces, add a few tablespoons of water and beat with a hand blender in a narrow cup until mushy. If there is no blender, cut into small pieces.
6. Mix all the ingredients of the filling, add salt and spices to taste (asafoetida, coriander, black pepper).
7. Stuff the peppers and put the top up in a saucepan.
8. Pour the sauce over the peppers, cover and simmer over low heat (to keep the boil) for 1 hour.
9. In 1 st. l. flour fry spices (spices).
10. Peel the tomatoes, cut into cubes, add to the oil with spices, fry for 2 minutes.
11. Add sour cream, dilute with water to the desired volume. The amount of sauce depends on the size of the saucepan and should cover the peppers at least halfway or almost completely.
12. Salt to taste, add 1 tbsp. l. sugar, add 2 tsp if desired. tomato paste.
13. Let it simmer for 1-2 minutes.