Traditional recipes

Stuffed peppers

Stuffed peppers

Peel a squash, grate it and squeeze the juice

Peel an onion, chop and add to the heated oil. Let it harden a little, add the grated carrot, let it harden a little together and then add the broth. Stir and turn off the heat. Add over the meat.

Put a little salt water in a saucepan, when it boils, add the rice and let it boil for 2 minutes (it doesn't have to be boiled well), drain the water well and add it over the meat.

Add the rest of the ingredients, season with salt, pepper to taste and mix well. Fill the peppers and place in a pot. At the bottom of the pot is placed a sprig of thyme.

Mix 100 ml of water with 3 tablespoons of tomato paste, a pinch of salt and pour over the peppers, cover with a pot lid and put in the oven.