Filling of fragrant porcini mushrooms and very useful pearl porridge is another option for filling sweet peppers. The dish turns out to be hearty, juicy and very tasty.
This recipe was born thanks to the heat, which we have already started, and my dislike of foam, which must be removed during cooking. Therefore, I decided to cook pepper in a new way, namely on the principle of smoking – when all vegetables and meat are stacked in layers, covered with a lid and languish for a couple of hours.
