These mouth-watering stuffed peppers with chicken fillet and rice in vegetable gravy will decorate any table.
Cooking time 45 minutes
Bulgarian pepper (small) 3 pcs
Chicken fillet 200 g
Garlic clove 2 pcs
Onion (small) 3 pcs
Rice 2 tbsp. l.
Tomatoes 3 pcs
Tomato juice 100 g
Carrots (small) 3-5 pcs
Parsley (greens) 1 bunch
Salt to taste
Pepper to taste
Fillet, garlic and onion mince.
Add finely chopped greens and rice to the minced meat. Season with salt and pepper.
Peppers, peel and stuff.
Cut the onion into cubes, cut the carrots into slices. Fry in vegetable oil.
Remove the skin from the tomato and mash.
Add to the pan. Season with salt and simmer for 3-5 minutes.
Put the peppers in a saucepan. Add vegetables from the pan and pour over tomato juice. Cook covered over medium heat for 30 minutes.
Put on a dish. Decorate with herbs. Serve separately vegetables with gravy and boiled potatoes with dill.