Stuffed peppers

Start with minced meat. Take 500 grams of homemade pork-beef mince in a 1:1 ratio. Add diced zucchini to the mince.

Add diced onion, greens, and finely chopped garlic, about 2 cloves, in the same cubes.

Add about 50 ml of vegetable oil, salt, and pepper to the mixture.

Mix until homogeneous.

Place the pan on the fire and pour in vegetable oil for frying.

Send the onion for sautéing. Fry until lightly golden.

After that, add carrot to the onion.

When the carrots are ready, add 1 tablespoon of vegetable mince and 2 tablespoons of tomato paste.

For flavor, add a pinch of salt and sugar, as well as freshly ground pepper. Mix well.

Add 250 ml of water. Stir again.

Cover the sauce with a lid and simmer on low heat for another 10 minutes. Meanwhile, prepare the peppers.

Cut the peppers in half with the stem. Remove the seeds from the peppers. Do not touch the stems.

Stuff the pepper halves with minced meat. If there is leftover filling, you can add it to the sauce and simmer until cooked.

Assemble the dish. Pour the sauce into a baking dish and spread it evenly with a spatula. Place the peppers on the sauce bed. Bake them in the oven at 160–180 degrees for about 20–30 minutes. The time depends on your oven's power, so check for doneness.

You can serve the ready dish with sour cream or simply pour the remaining sauce from the mold.