Cooking a stuffed pepper chicken and pork:
First, we prepare our peppers for stuffing. For this Collect 10-12 (depending on the number of stuffing) flat hard copies. It is best suited young miniature peppers centimeters in length 10. They will join a number of minced meat, which is well and fully stew. 1-2 pepper this size are ideal for serving.
So, a good swill our peppers and remove serdtsevinku. To do this, make an incision with a sharp knife around the entire circumference around tail, get down to it and slightly turning, pull out the stuffing.
Shake out any remaining seeds and set aside untilpeppers aside. Let us stuffing. You can take a ready-minced pork and beef, and you can cook it yourself. It is not difficult, even if you do not have an electric grinder. Here we prepare minced pork and a couple of chicken pieces.
Pork and chicken should be cut into smallcubes, about 2x2 cm, can be slightly larger. Grind the meat can be in a food processor or in a blender! If you decide to use a blender, then just cut the meat into smaller and lays the bowl in small portions. Thus, the basis for the filling is ready, and now will bring it to mind.
Carrot peel and grate. Onion also clean and rub on a small grater. This highlighted a number of onion juice, it can be drained directly into the stuffing. The resulting mush of onion and carrot fry in hot vegetable oil.
allow to cool slightly and add the mixture to itforcemeat. There also fall asleep rice, salt to taste and flavored with your favorite spices. You can add chopped parsley. Knead properly and the filling is ready!
Now proceed to the filling of our peppers. Making it more convenient to all hands at the same time keep in mind that fill pepper minced up to the top is not worth it, because at the time of preparation of the stuffing will increase in volume and is ugly can climb out. Fill the peppers, leaving 1.5 cm to the edge.
Now you need to find the right sizepot: all peppers be stacked vertically, ie filling-up, they must fit tightly to each other and do not fall. Next, prepare the broth for fire: In hot water, add sour cream, bouillon cube and the tomato paste. Mix thoroughly and fill our peppers.
Put the pan on the burner, bring to a boilover high heat, then reduce to a minimum and that's simmered teshim our peppers about 40 - 60 minutes. You can try to top the filling to taste if the meat and rice are ready, then the dish can be safely bring to the table!
Another interesting recipe for stuffed peppers,a feature of which is that it can be stored in the refrigerator in its raw form, and, when necessary, for instance, when visitors come just to boil.