Stuffed peppers with carrots and garlic.
With a special device, we carefully remove the core with the seeds from the peppers.
Take red fleshy pepper, not bitter like “Kolobok”, “Tomato”.
Blanch the pepper in salted water. Cool it down.
Three carrots on a large grater in large quantities, so that it is enough for stuffing.
Boil the carrots until soft.
Squeeze, separate the grated mass from the excess liquid, add chopped garlic and unrefined oil.
Mix it up. Stuff the prepared pepper.
Fold into an enameled saucepan tightly, fill with oil for long-term storage.
To make carrots sweet, you can add a little sugar to it.
As they stand, the taste of peppers will change, it will become as if sauerkraut.
This pepper can be eaten immediately.
For the taste, it will not hurt to have a bay leaf, sweet and black pepper within reasonable limits.
Do not forget that there is already chopped garlic in the pepper.
When serving, sprinkle with fresh parsley, dill, celery, and onion greens.
Cook for the future, keeping in a warm, cold place with the lid closed.