Stuffed pepper - Farshirovka
These stuffed peppers are perfect for Lent. The natural sweetness of the carrots balances beautifully with the savory onions and aromatic spices, creating a light yet flavorful dish.
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Ingredients
- 6 small bell peppers
- 3-4 carrots
- 1 onion
- 3 tablespoons olive oil
- 2 tomatoes
- ½ teaspoon black pepper
- ¼ teaspoon cinnamon
- 1 teaspoon salt
- 2 tablespoons finely chopped parsley
Instructions
Prepare the Filling
- Cut the carrots into thin strips or use a mandoline slicer.
- Heat olive oil in a pan and lightly fry the carrots.
- Add finely chopped onions and sauté until softened.
- Add peeled and sliced tomatoes, then cook for 5-7 minutes.
- Stir in salt, sugar, cinnamon, and parsley. Let the mixture cool.
Prepare the Peppers
- Wash the bell peppers and cut off the tops with the stems.
- Remove the seeds.
- Blanch in salted boiling water for 2-3 minutes, then drain.
Stuff & Cook
- Fill the peppers with the prepared mixture.
- Arrange them in a saucepan greased with sunflower oil in 1-2 layers.
- Pour hot water halfway up the peppers.
- Cover with a lid and simmer in the oven at 180°C (350°F) until fully cooked.
Serve
- Transfer the stuffed peppers to a serving plate.
- Sprinkle with fresh parsley and serve.
Notes
