Stuffed peppers, tomatoes and eggplant

Method

1. 01

   Scroll beef and pork in equal proportions on a meat grinder.

2. 02

   Grind the greens of dill.

3. 03

   Boil the rice almost to the point of readiness.

4. 04

   In a deep dish with minced rice and crushed greens. Add 1.5 teaspoons of salt, black ground pepper and a teaspoon of cuera.

5. 05

   Stir all the ingredients. The filling is ready, now you can start the most time-consuming stage.

6. 06

   Prepare the vegetables. Cut the top of the pepper, extract the seeds. The tomato cut off the ass and with a teaspoon remove the flesh. I had specially selected eggplants in the market, small. The core must be removed with a small knife. We will still need to have the tomato and eggplant flesh, so put it in a separate deep plate.

7. 07

   I made this many vegetables. I rolled out the leftovers of minced meatballs, which I will also cook along with stuffed vegetables.

8. 08

   Squeeze 4-5 cloves of garlic to the extracted cerdceins of tomatoes and eggplant.

9. 09

   Put tomatoes with garlic on the bottom of a large pan. Then carefully lay out the stuffed vegetables. Pour 500 ml of water into the pan. Sprinkle the chopped leaves of the basil on top and put on fire. When the water in the pan boils, reduce the fire to a minimum, cover the lid and leave the dish to cook for 1.5 hours.

10. 10

    On the table stuffed peppers, tomatoes and eggplant serve, seasoning with sour cream and supplementing with black bread.