Stuffed baked peppers are bright, aromatic and, of course, incredibly tasty. Perfect for a holiday table and not difficult to prepare.

HOW TO COOK

Let’s begin. First, chop the carrots into large particles. Cut the onion into small cubes. Taking a deep saucepan (I use a wok), pour a small amount of vegetable oil into it. Fry the onion until translucent, add the carrots and fry the mixture for a couple of minutes. After this, add 400 grams of minced meat. Continue frying for a couple of minutes and then add 100 grams of rice. Mix well, sprinkle with half a teaspoon of salt, black pepper, bay leaf and sweet paprika. Add about 150 ml of water, close the lid and simmer for 10-15 minutes until the rice is cooked.

At the same time, we clean the peppers from seeds. Cut a couple of tomatoes into rings. As soon as the rice is ready, add chopped herbs to it, stir and remove from heat. Grease a baking sheet with oil, take the peeled peppers and start filling them. Place a slice of tomato on each pepper.

Place the peppers on a baking sheet (vertically). Now grease them with vegetable oil and add a little water. Place the baking sheet in the oven, preheated to 180 degrees, and bake for about 50 minutes. When the pepper begins to brown, pour the resulting sauce over it and cover with foil. Continue baking until fully cooked.

Serve the prepared pepper as an independent dish. If you wish, you don’t have to fry the minced meat in advance – add it raw to the already cooked rice. It will also turn out very tasty.