Stuffed bell pepper with turkey and mushrooms

Grate the carrot (140 g) and onion (1 piece). Sauté half of the grated mixture in heated oil (2 tbsp).

Combine ground turkey (300 g) or any other ground meat with finely chopped mushrooms (200 g), add the sautéed vegetables, and mix everything thoroughly.

Season with salt and pepper to taste.

Prepare bell peppers (6 pieces) by cutting off the tops and removing the seeds. Blanch them in boiling water for 10 seconds, then remove from the water.

Fill each pepper with the prepared filling.

In a pot, place the remaining chopped onion and carrot, add tomato paste (50 g), salt, and pepper, and mix thoroughly. Carefully place the stuffed peppers on top.

Pour water into the pot so that it covers the peppers halfway. Simmer over medium heat with the lid on for about 40 minutes.

Serve the dish with the sauce that forms during the simmering.