Transform the old dish: sauce for stuffed peppers

Stuffed Bulgarian pepper - who does notI tried at least once in my life? The dish is very economical and does not require much fuss. What could be easier? In cooked rice until ready to mix minced meat with fried onion and carrots, fill this mixture with a cavity of peppers, pour water or broth and put the stew. The filling can be improved by adding tomatoes, garlic, greens. But the sauce for stuffed peppers will give the usual dish as a completely new one. But not every gravy is suitable to adequately soak the skin of the pods and complement the taste of the filling.

The easiest way to soak peppers is tofry in a spoonful of vegetable oil a chopped clove of garlic and a half of a bulb, dilute with a glass of broth and the same amount of tomato puree and simmer for about 10 minutes. Such a sauce for stuffed pepper recipe can also be used for cabbage rolls, cannelloni pasta, and even for pelmeni. Just put the finished products in gravy and heat five minutes on a small fire.

The pods will be well soaked if beforestuffing them lightly fry. It is worth choosing red ripe and juicy Bulgarian peppers of approximately the same size. The next recipe is sour-tomato. A glass of fermented milk product should be mixed with 2-3 tablespoons of ketchup. You need a little salt and pepper sauce for stuffed peppers. Then dilute it with water or broth in an amount sufficient to allow the liquid to cover all the pods. Stew with a very weak boil for about an hour under the lid. After turning off the fire, let it brew for about 10 minutes. When serving, sprinkle with fresh herbs.

Peppers stuffed with sour cream sauce,are surprisingly delicious, if the filling is not add beef or pork, and chicken mince. The bulb is cleaned and shredded with half rings, fried in four tablespoons of sunflower oil.

A large ripe tomato is scalded, shiftedin the icy water, after which it is easy to remove the skin. We cut the tomato as small as possible and put it in a frying pan to the onion. As a winter variant, ketchup will do - just three spoons is enough. When the tomato is a little boiled, add a glass of sour cream. Stir, season with salt and spices. Peppers on this recipe are stewed separately, but then they combine with gravy and a little, about a quarter of an hour, are cooked in it.

The next sauce for stuffed peppers is alsouniversal and suitable for pouring cabbage rolls, rice and pasta. A large onion is cut into strips and fried in butter until the state of "bugles". We add to the frying pan a single carrot shredded. When it softens, pour a spoonful of tomato paste and a glass of milk (but better cream). Salt, pepper, sprinkle with herbs. If not enough thickened, it is permissible to add a little flour.

Garlic sauce for stuffed peppersthe best thing is with the addition of ketchup barbecue. Two or three denticles are passed through the press. Then add 100 g of tomato sauce to garlic and a little more homemade mayonnaise. Stir, season with salt, herbs and spices. Pour the sauce into a baking dish or into a large frying pan with high beads. When it boils, put the stuffed peppers and send it to a well-cracked oven for half an hour under the lid.