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Print Recipe
Pepper Stuffed with Barley Grits and Porcini Mushrooms Recipe
Filling of fragrant white mushrooms and very useful barley porridge is another option for stuffing sweet pepper. The dish turns out to be hearty, juicy and very tasty.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Boil barley grits in salted water for 10 minutes.
    Boil barley grits in salted water for 10 minutes.
  2. Finely chopped onions and grated carrots on a coarse grater fry in vegetable oil.
    Finely chopped onions and grated carrots on a coarse grater fry in vegetable oil.
  3. Simmer mushrooms over moderate heat for 15 minutes. I have white mushrooms - frozen, from household billets.
    Simmer mushrooms over moderate heat for 15 minutes.
I have white mushrooms - frozen, from household billets.
  4. Combine sautéed vegetables, mushrooms and barley porridge, add salt and pepper to taste. It turns out that such a delicious filling.
    Combine sautéed vegetables, mushrooms and barley porridge, add salt and pepper to taste.
It turns out that such a delicious filling.
  5. Fill the peppers with the prepared filling. The peppers I had frozen from domestic preparations, already purified from the seeds and stems.
    Fill the peppers with the prepared filling.
The peppers I had frozen from domestic preparations, already purified from the seeds and stems.
  6. Tomato paste dilute with water, add finely chopped dill. I used homemade tomato sauce.
    Tomato paste dilute with water, add finely chopped dill.
I used homemade tomato sauce.
  7. In a deep pan put the peppers, pour the tomato sauce and simmer under a closed lid over medium heat for 25 minutes.
    In a deep pan put the peppers, pour the tomato sauce and simmer under a closed lid over medium heat for 25 minutes.
  8. Enjoy this meal.
    Enjoy this meal.

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