All vegetarians will enjoy delicious meat-free stuffed peppers ... and maybe non-vegetarians. Must try!
recipe,photo-recipe,paprika,Vegetarian dishes,Vegetarian recipes,Lactose-Free,Seasonal recipes
No. of servings
|all-purpose flour / plain flour||-|
|ground coriander spice||0.25||tsp||¼||teaspoon|
onion 3.5 oz (100 g)
Peel onion, chop it finely and fry in oil.
Wash the lentils on a sieve under running water, pour in a pot, add coriander and water.
Cook until soft. It takes short time.
Wash the rice under running water on a sieve, put in a pot and fry briefly. Pour water over evenly the rice, salt, cover the pot and cook. Add onion into the rice.
chicken egg 1 pc
Add cooled rice to cooled lentils. Add eggs and mix.
If necessary, thicken with a little breadcrumbs.
paprika 7 oz (200 g)
Clean and wash four smaller peppers.
Fill with the prepared mixture.
Put the end of the pepper in flour.
From the rest of the mixture you can make balls. Coat them in flour. Alternatively, the mixture can be used fot another peppers.
Put the tomato puree in the pot and add water. Add salt, sugar, lemon juice and bay leaf. Bring to a boil, add peppers and balls. When the tomato sauce boils again, cook for 20-25 minutes. During cooking, check that the balls do not stick to the bottom of the pot and release them with wooden spoon. The sauce should be thick enough. If not, you can thicken it with a little flour, which you first mix in a small amount of water.