These juicy, mouth-watering stuffed peppers stewed with vegetables will decorate any table, and pearl barley will become a highlight in an already familiar dish.
Cooking time 1 hour 30 minutes
Pork (pulp) 300 g
Onion 2 pcs
Carrot 1 pc
Tomatoes 2 pcs
Pearl barley 2 tbsp. l.
Bulgarian pepper 5-7 pieces
Vegetable oil 3 tbsp. l.
Dried garlic ¼ tsp
Salt to taste
Pepper to taste
Twist the meat with onions in a meat grinder.
Rinse the barley and cook until tender. Rinse well.
In a bowl, mix the minced meat and barley, add salt, pepper and dry garlic. Mix well.
Wash the peppers and remove the seed capsule.
Stuff the peppers and place in a saucepan.
In a frying pan with vegetable oil, fry finely chopped onions and grated carrots. Fry for 2-3 minutes.
Add the diced tomatoes. Fry for another 2 minutes.
Fold the roast on top of the peppers and pour 1 cup of salted water into a saucepan.
Simmer over medium heat for 30 minutes. Put the prepared peppers on plates and sprinkle with finely chopped green onions.