Sweet peppers with gravy

Category: Vegetable dishes
Sweet peppers with gravy

Ingredients

Bell pepper,
pachyderm red is best.
But you can not bother with it
, we take any, even and long
2 Kg
Onion 0.5KG
Carrot 300 g
Garlic 2-3 cloves
Tomatoes
or 2 tbsp. l. tomato paste
0.5KG

Cooking method

  • Wash the peppers and put them on a baking sheet, plump, as much as fit. We put the baking sheet in a hot oven for 10 minutes. We look - the barrel is swollen - we take the tail and turn the pepper over. And so on until all sides are baked. We take out the peppers and leave to cool on a baking sheet. When they can be picked up, we begin to clean the film. Gently, without breaking the walls. I often put peppers still hot in a large bowl and they warm each other well while hot. The skin is then removed more easily. We do not pour out the juice - it will then be needed for gravy.
  • Cut the onion into half rings, rather large. In a pan with 2 tbsp. l. sunflower oil put onion and fry until transparent. Add the carrots, shabby on a coarse grater, simmer lightly and pour in either peeled tomatoes, shabby on the same grater, or tomato paste diluted in 0.5 cups of water. Boil, let it boil a little, 5 minutes is enough. Add chopped garlic and combine the peppers, juice and frying. Spread the peppers in a circle, pushing the onion-carrot mixture with a spatula. And then we fall asleep from above. Now simmer under the lid, over low heat for 10 minutes.
  • When serving, we use the same technique (it is convenient to take with a fork at the base). We spread the peppers in a circle and pour the gravy into the resulting circle.
  • Bon Appetit!

Note

I continue to acquaint members of the forum with Moldovan cuisine.

Photo from a picnic, so the dishes are appropriate

rinishek
how delicious these peppers are! we know ... we tried it
LaraN
Yes! Delicious! Recipe, but slightly different https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=15527.0 long ago took root in my family, my husband taught me how to cook peppers ...

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