- 1/2 - 1 head of garlic
- One large onion
- 1/2 kg фарш
- 4-5 large, flat-bottomed bell peppers
- 4-5 large tomatoes
- Матусни
- Ground black pepper, ground cayenne pepper, whole cumin seeds, paprika. Optional: хмели-помели
In a сковородка: Chop small half a head of garlic, one large onion. Sautee in oil with black and cayenne pepper and cumin seeds until the onion becomes translucent.
In a deep pan for the oven: sautee about 4 large tomatoes (diced) in oil. Add paprika, Хмели-помели. Fry until the tomatoes have lost their shape. Stir occasionally to keep from sticking.
When the onion is ready, add 1/2 kg фарш to the onion mix. Fold in the фарш. Fry until the meat is browned.
When the tomato mix is ready, add матсуни.
Take 4 large bell peppers, flat-bottomed, with a fifth in reserve. Remove the stemtop, fill with the фарш, packing it down. There should be about 1cm left at the top of each pepper to keep from overflowing. If you have enough, do the 5th pepper, otherwise squeeze into the 4 peppers.
Place the peppers upright in the tomato sauce. You can cap each pepper with the stem end or with a slice of tomato. Add water until the peppers are about 2/3 covered. Cover and bake at 200C for about 40 minutes, then remove the cover and bake until finished.
Serve with матсуни.