Today I will tell you the recipe for such a delicious and popular dish as stuffed peppers in tomato sauce. For the filling we will use bulgur with vegetables.

You can safely replace it with regular short grain rice. But bulgur gives us an interesting nutty aroma and delicate taste. To achieve this effect, it must be fried in oil.

If you want to minimize the use of oil, then plain rice is a better option. But, in any case, you can experiment and choose the option that suits you!

To prepare stuffed peppers with bulgur, take:

• small bell peppers 10-15 pcs
• 2 carrots (depending on the season, one carrot can be replaced with a piece of pumpkin of the same size and cooked the same way)
• 200 g bulgur
• 70 g tomato paste
• salt, pepper, turmeric, spice mixture, coriander, black peppercorns
  mustard oil (or other vegetable oil suitable for frying)

1. Rinse the bulgur, add water, leave for 15-20 minutes.

2. Wash the peppers, cut off the part where the stem is located, and carefully remove the seeds.

Advice from my own experience. If you are preparing stuffed peppers for the first time, or using new dishes, be sure to “try on” how many peppers will fit there so that they sit snugly and tightly. If you place the peppers loosely, then during the cooking process they will fall, then they will float, the filling will spill out, and you will get an interesting lecho with bulgur. This is not bad, but we decided to cook stuffed peppers))

3. Wash the carrots and pumpkin, peel them, and grate them on a coarse grater. Divide the mass into two parts: 2/3 and 1/3.

4. Pour 4-5 tbsp into a small saucepan. mustard oil, put 0.5 tsp. coriander, 0.5 tsp. turmeric, 0.5 tsp. black pepper and 1 tsp. spice mixtures. Heat oil with spices.

5. Fry most of the carrots (with pumpkin) until soft, add bulgur, fry, stirring for 5-7 minutes.

6. Add 1.5-2 cups of hot water, so that the water covers the bulgur literally by 2 mm, add salt (about 1 teaspoon of salt, or a little less). Bring to a boil, reduce heat and cook for 15-20 minutes until thick.

7. Place the finished bulgur on a large flat plate, so that it cools down a little.

8. Pour 2 tbsp into the same pan. mustard oil, add a little coriander, a mixture of spices, black peppercorns, heat the spices in the oil.

9. Add the remaining carrots, add salt, lightly fry, add tomato paste, mix well. Stirring, bring to a boil, remove from heat and leave covered.

Here I will also add trimmings from the caps that remained from preparing the peppers. You can add a little chopped or grated celery, bay leaf, and grain mustard. Everything is to taste.

10. Carefully stuff the peppers with bulgur and carrot filling, and no less carefully place them tightly in the pan with the tomato mass.

Be careful the pan and sauce may still be hot. If you want, you can place the peppers in another pan and then just pour the sauce in there. I usually don’t have such problems, and in order to wash fewer dishes, I do everything in one pan.

Ingredients: Bulgur 100g, water 1l, large carrots 1/2 pcs., green onions - 5 arrows, vegetable oil 40g, Garlic 3 cloves, minced beef (from the shoulder) 400g, salt/pepper to taste, parsley 3 sprigs, dolma pepper 8 pcs. ., vegetable oil 10g, large carrots 1/2 pcs., parsnip root 1 pc. (80g), red onion 1 pc., garlic 2 cloves, tomatoes 300g, water 1 l, star anise (anise) 1 star, peppercorns 4 pcs., allspice 2 pcs., bay leaf 2 pcs.

Preparation:

Filling:
Boil the bulgur: add water, cook for 20-25 minutes. Cut half a carrot into cubes and green onions into rings. Fry the carrots and green onions in vegetable oil, squeeze the garlic into the pan. Fry for about 3 minutes.

When the bulgur is ready, drain the water, but do not rinse. Place in a large bowl in which we will mix the filling. Add raw minced meat and fried vegetables to the bowl. Pepper and salt.

Chop the parsley, add to the filling and mix. We clean the peppers: cut off the tops of the peppers - the “lids with the stalk”. We don’t throw away the “lids”. We clean out the seeds and white membranes with our hands.

Using a tablespoon, spoon the filling into the peppers so that there is no free space left inside. Cover the stuffed peppers with “lids”.

Sauce:
Cut the carrots and parsnip root into rings. Coarsely chop the red onion. In a cast iron skillet, fry carrots, parsnips, red onions and crushed garlic cloves in vegetable oil. After 3 minutes, for sourness, add tomatoes in their own juice. As soon as the sauce boils, put the peppers in it: vertically, with the filling facing up. We remove the covers. Fill the peppers with water until it lightly covers the peppers.

Place spices in a tea strainer: star anise, black peppercorns, allspice and bay leaf. Place the strainer in the pan with the peppers. Cover the peppers with lids. Cover the cast iron with a lid. Place the peppers in the oven at 180 degrees for 35-40 minutes. When the peppers are ready, remove the pan from the oven and take out the spices.

If you love stuffed peppers, but are tired of the traditional version, try the version with bulgur. You will definitely like the dish with its taste, and it will not disappoint, but will very much surprise you. The finished dish turns out to be really very unusual and tasty; if you cook it at least once, you will definitely cook it more than once.

To prepare peppers stuffed with bulgur and chicken, prepare all the necessary products according to the list. Wash the peppers, onions, carrots and celery under running water, peel the onions and carrots.

Wash the bulgur several times until the water is clean, pour in the cereal in a ratio of 1 to 3, and boil over medium heat until tender. As a rule, this takes 15 minutes, but you need to ensure that all the water has boiled away.

While the bulgur is cooking, fry finely chopped onion, carrots and celery in a frying pan until slightly golden brown. The cooking time for all these vegetables is +/- the same, so feel free to put them all together in a frying pan and pour in a little refined, odorless vegetable oil.

Remove the cooked fried vegetables from the stove.

Place the boiled bulgur and fried vegetables in a deep bowl; when they have cooled, add minced chicken, salt and ground pepper to taste, stir until smooth. Don't forget that bulgur is a very crumbly grain, so it needs to be well bound with minced chicken.

Peppers, preferably of different colors, are cut in half lengthwise, cleared of seeds, and stuffed with bulgur, minced chicken and vegetables.

Grate the hard cheese on a coarse grater and generously sprinkle the stuffed peppers with it. The oven needs to be preheated to 200 degrees, place a baking sheet with stuffed peppers in it, and bake it for 20 minutes.

Serve the finished stuffed peppers as an independent dish with your favorite sauce.

Bulgur is a very unusual and tasty cereal that tastes somewhat like rice or pearl barley. You can cook porridge from it, make cutlets and other delicious dishes. I stuffed peppers with bulgur, it turned out incredibly tasty, very spicy and refined taste.

Ingredients

To prepare peppers stuffed with bulgur, you will need:

carrots - 1 pc.;
onions - 1 pc.;

bulgur - 50 g;

bell pepper - 6-7 pcs.;

homemade minced meat - 300 g;

salt and spices - to taste;

greens for decoration.

Cooking steps

Bell peppers, cut into pieces, remove seeds.

Boil the bulgur until tender in a ratio of one to two with salted water for 20-30 minutes, cool. Add bulgur to the minced meat and mix.

Peel the onions and carrots, chop the onions as finely as possible, and grate the carrots on a fine grater. Add vegetables to the minced bulgur along with salt and spices, mix thoroughly until smooth.

Stuff the pepper halves evenly with the bulgur and minced meat filling.

Place the peppers on a baking sheet or in a baking dish, cover with foil and bake in the oven, preheated to 180 degrees, for 40 minutes or more.

Serve delicious peppers stuffed with bulgur, garnished with fresh herbs.

Bon appetit!