I make stuffed peppers in bulk: I put them in the freezer and always have a quick dinner when needed.

Wash and peel the onion and carrot. Dice the onion and grate the carrot on a fine grater. Fry the vegetables in vegetable oil. Set aside to cool. Pour 2 cups of water over the rice and cook until half-cooked. Set aside to cool. During this time, the cereal will absorb all the water.

Mix the minced meat with rice, carrots and onions. Add salt and pepper. You can, if desired, add other spices – dry garlic, Italian or Provencal herbs, etc. Mix the mass thoroughly. Pour in a little cold water.

Fill the peppers with the filling using a teaspoon. Do not tamp too much, although lay it out tightly. Place in a container so that the peppers do not touch each other too much and leave in the freezer for 1 day.

Then take out and transfer the semi-finished products into freezer bags, close tightly and return to storage. If you have a regular bag, just tie it tightly.

If necessary, take out a certain number of peppers and bring to readiness, pouring in tomato juice. That’s it – a delicious summer dinner is ready!