Stuffed Peppers in the Oven

Steps

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  1. Peel onions from husks and cut into small cubes. Clean garlic cloves from husks and cut them into thin slices. Put the crushed vegetables in a deep frying pan with pre-heated olive oil. Stir periodically and brown onions with garlic on a low heat until a light golden brown.
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  2. Wash carrots, peel them and grind on a large grater. Add grated carrots to browned vegetables. Stir and continue to fry the vegetables together for another 1-2 minutes.
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  3. Wash the zucchini, cut off the tails and peel. Ground the zucchini on a large grater and add to the rest of the vegetables.
  
  
  
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  4. Stir periodically and fry the vegetable mixture on medium heat until soft. Then put the vegetables in a deep bowl and cool to room temperature.
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  5. Wash chicken fillet and dry from excess moisture with paper towels. Clean meat from fat and skins, cut it into large pieces, transfer it to a bowl of blender and crush into homogeneous mince. Also, a meat grinder can be used for this purpose.
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  6. Add chicken mince, finely chopped dill, salt and seasonings to fried vegetables. Thoroughly mix, following baked stuffed peppers recipe with the photo.
  
  
  
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  7. Wash bell pepper, cut into halves and gently remove the seed box. Fill the halves of bell pepper with a finished filling. Put the blanks in a heat-resistant baking form greased with vegetable oil.
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  8. Grate hard cheese into large chips. Evenly distribute grated cheese over the filling.
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  9. Bake stuffed peppers in the oven, the recipe of which I recommend you to cook, heated to 180 degrees, for 25-30 minutes. It’s the best temperature to bake stuffed peppers. During this time, the filling will be completely prepared, the pepper will be baked, and the hard cheese will melt and redden.
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  10. Serve the finished dish in hot form, decorated with fresh greenery.
  
  Bon Appetite!