Stuffed peppers with rice for winter

1. I wash the rice a couple of times, then put it in a saucepan. Fill with water in a ratio of 1:1.5. This means that 300 milliliters of water will be needed for 200 grams of rice. A little salt. We send the pan to the fire. Cook the rice until cooked.

2. Bulgarian pepper is washed under running water. Carefully cut off the top, where the peduncle is attached. We extract the seed capsule. To do this, we slowly pull the peduncle, and the seed capsule will come out with it. The pepper can be washed again to remove the seeds remaining inside.

3. Carrots are thinly peeled, washed. Grate on a medium grater. Peel the onion from the husk. Using a sharp knife, we cut it into very small cubes.

4. Minced meat is combined with boiled rice. Salt and pepper to taste. We also send vegetables here: carrots and onions. Mix well.

5. Fill the prepared mixture with pepper. It is very convenient to do this with a teaspoon. You need to fill it tightly, tamping it well.

6. Put the pepper on a large cutting board so that it does not come into contact with each other. Cover with cling film and put in the refrigerator for one hour.

7. After the specified time, we send the board with pepper to the freezer. We leave it for four to five hours. Pepper well frozen on the board should have a barely noticeable frost on its surface. If the pepper still turned out to be at least slightly soft, it should be left on the board longer.

8. We pack the already frozen pepper in a tight bag with a zipper. It can also be stored in a plastic container. You need to pack it in small batches so that it is enough for two or three servings.

And in winter, pepper can be cooked in any convenient way: in a slow cooker, in the oven, on the stove.

Eat with pleasure!