Pepper stuffed with rice and chicken
Composition / ingredients
15
servings:
Step-by-step cooking
Step 1:
Ingredients
Step 2:
Ingredients
Step 3:
Boil the rice until half cooked
Step 4:
At this time, we scroll through the meat grinder meat and onions (3 pieces),
Step 5:
Add rice, salt, pepper and mix well with our hands.
Step 6:
Then wash the pepper, clean it carefully, cutting out only the stem with seeds.
Step 7:
Stuff the pepper, put it in the cauldron.
Step 8:
Next we do gravy. To do this, chop the carrots on a grater and finely chop the onion (the remaining 2 onions), stew everything in a frying pan, in vegetable oil
Step 9:
Add tomato paste and boiling water (as much as your frying pan allows you).
Step 10:
Pour the gravy pepper in the cauldron. If necessary, add more water. And put on medium heat for 40-50 minutes.
Step 11:
Serve with sour cream and bread. Bon appetit!!
Calorie content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Lard - 797 kcal/100g
- Spy - 658 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Minced chicken - 143 kcal/100g
