Baked bell pepper 2

Now is the time to cook hearty meat dishes with various vegetables that are rich in autumn. For example, bell peppers should be present in our diet as often as possible due to the content of vitamins C and A. Most hostesses stew stuffed peppers in a saucepan on the stove. I suggest preparing a delicious and healthy lunch or dinner in the oven.

Ingredients

• bell pepper (red, yellow, orange) 6 pcs.
• rice 100 g
• minced meat 350 g
• carrots 1 pc.
• onions 2 pcs.
• fresh greens 1 bunch (s)
• salt 1 tsp
• ground pepper 1 pinch (s)
• tomato paste 2 tablespoons
• water 500 ml

Directions

1. Boil rice, carrots and chop one onion into strips and fry in vegetable oil until golden brown. Mix the minced meat with boiled rice, fried carrots and onions. Add chopped parsley, salt and pepper to taste. Stir and stuff the prepared bell peppers. Place the finished peppers in a deep baking dish.
2. Fry the second chopped onion until golden brown, add tomato paste, pour in water, stir, add salt and simmer for about 5 minutes. Pour the peppers on top with this sauce, pour the rest of the sauce onto the bottom of the mold. Cover the form with foil and place in an oven preheated to 170 * for about 30 minutes.
3. Then remove the foil and cover each peppercorn with pepper lids and put back in the oven for another 10 minutes.
4. Bright, juicy and tasty peppers are ready!