Stuffed peppers with mince and rice
500 g minced meat
1 cup rice
1 cup yogurt
1 tsp paprika, savory, black pepper, salt, 1 pinch of dried basil and fenugreek
fresh parsley and celery
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Onions and carrots are cut into small pieces and stewed with a little oil and water. Add the minced meat, fuzzy with a little water and stew about 15 minutes. Insert the washed rice, spices and make 1 cup water. Stews until rice is semi, stirring to avoid sticking to the bottom of the container. Peppers cleaned of stems and seeds, riddled with needle in several places and fill with mixture. The hole is flour and stacked in a deep pan. Pour salted water to half (if you want a thick sauce is added and fuzzy meal), sprinkle with oil and put in preheated oven. Bake 30-40 minutes, after which the tray is removed and separated into a bowl 1-2 ladles of sauce to cool for 10 minutes. Egg mix with yogurt and a little salt and stir it to pour the cooled sauce. The resulting mixture was poured into a tray in the pod and gently shaken to evenly distribute.