Stuffed pepper

2 servings

30 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).

Energy value per serving

• Calories: 164.3
• Proteins: 2g
• Fats: 12.6g
• Carbohydrates: 11.2g

Ingredients

• Sweet pepper: 100 g
• Carrot: 150 g
• Onion: 15 g
• Tomatoes: 60 g
• Sunflower oil: 25 ml
• Parsley: 3 g
• Sugar: 2 g
• Cinnamon: 1 g
• Salt: to taste

Cooking steps

1. Cut the carrot into strips and lightly fry in sunflower oil.

   Required ingredients:

   • Carrot: 150 g
   • Sunflower oil: 25 ml

2. Add finely chopped onion and cook until ready.

   Required ingredients:

   • Onion: 15 g

3. After that, add the peeled and sliced tomatoes and fry for another 5-7 minutes.

   Required ingredients:

   • Tomatoes: 60 g

4. Then sprinkle with salt, sugar, cinnamon, finely chopped parsley, and chill.

   Required ingredients:

   • Salt:  to taste
   • Sugar: 2 g
   • Cinnamon: 1 g
   • Parsley: 3 g

5. Wash the pepper pods, cut off the top part with the stem, remove the seeds, and dip them in salted boiling water for 2-3 minutes.

   Required ingredients:

   • Sweet pepper: 100 g
   • Salt:  to taste

6. Fill the prepared peppers with filling, place them in one or two rows in a pot with sunflower oil, fill with hot water halfway, cover the pot with a lid and stew the peppers in the oven until cooked.

   Required ingredients:

   • Sweet pepper: 100 g
   • Sunflower oil: 25 ml

7. Place the stuffed pepper on a plate and sprinkle with parsley.

   Required ingredients:

   • Parsley: 3 g