Peppers Stuffed With Groats

Peppers Stuffed With Groats

Ingredients:
1 stalk leek (white part only)
1 medium carrot
3 tablespoons vegetable oil
1 tablespoon flour

Directions:
Spices:
A pinch of dry savory, 2 tablespoons finely chopped parsley, salt and ground black pepper
to taste
Way of preparation:
Cut the leeks and carrots into small pieces. Heat 1 tablespoon oil in a pan and saute the
leeks in it for 2-3 minutes. Add carrots and groats, stir the mixture constantly. After 2-3
minutes, add pepper and salt to taste. Pour over the mixture with 1 ½ cup hot water. Leave
the mixture on low heat until the groats is tender. Remove the pan from the fire. Allow the
mixture to cool. Add savory and parsley. Stir the mixture and fill the peppers with it. Dip
the opening of each stuffed pepper in the flour. Arrange them on a baking tray. Pour ½ cup
hot water. Sprinkle the peppers with the remaining oil. Put the pan in a preheated to 392F
(200C) oven. Bake the dish for about 20 minutes. Serve the peppers stuffed with groats
warm.
Combines with:
Vegetable, fish, meat soups and dishes cooked by recipes from the books to properly
combine the foods; to them could be added groats, meal, brochettes, mushrooms, olives,
pickles, bread and pasta
47. VEGETABLE DUMPLINGS WITH MUSHROOMS
Ingredients for 4 servings:
1 onion
1-2 carrots
1 small head cauliflower
3-4 medium potatoes