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

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!