Lean dry pepper stuffed with seeds.
Lean dry pepper stuffed with seeds, ingredients:
- 500 grams of onion
- 200 grams of carrots
- 2 medium potatoes
- 300 grams of rice
- 100 grams of sunflower seeds
- 150 grams of pumpkin seeds
- 2 tablespoons of sesame seeds
- 1/2 celery root
- 2 spoons of herbal seasoning
- 1 spoon of salt
- pepper to taste
- 2 dl oil
- 30 dry medium peppers
Lean dry pepper stuffed with seeds, preparation:
- First, clean the peppers from the seeds, wash them and soak them in cold water. While the filling is being prepared, occasionally stir the peppers.
- Clean and chop the onion and carrot in a chopper or by hand. Heat the oil and add the onion and carrot to fry on low heat, add a little water (one small coffee cup). When the onion becomes glassy, add chopped potatoes and grated celery. Stir to fry the potatoes, add the rice and stir for another ten minutes.
- Roast the seeds in a pan and chop them in a chopper.
- Remove the pan from the heat, set aside 1 coffee cup of crushed seeds for sprinkling.
- Add the rest to the already prepared onion, potato and rice filling.
- Add spices.
- Fill the softened peppers lightly with the filling, leaving room for the rice to swell.
- Arrange the peppers in the pan. Pour water over them to soak them. Cover with cabbage leaves or parchment paper and place in a preheated oven to cook.
- When all the water boils, remove the leaves and let them brown a little.
- Pour 3-4 tablespoons of oil into the pan. Heat and add some allspice and a cup of chopped seeds. Pour over roasted peppers.
- Peppers can also be served cold.
- Pleasant!
Gvozdena Živković
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