Pepper Stuffed with Barley Grits and Porcini Mushrooms Recipe
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.
Servings
5
Cook Time
60minutes
Servings
5
Cook Time
60minutes
Ingredients
Instructions
  1. Boil the barley groats in salted water for 10 minutes.
  2. Finely chopped onion and carrot grated on a coarse grater fry in vegetable oil.
  3. Simmer the mushrooms over moderate heat for 15 minutes. I have porcini mushrooms – frozen, from homemade preparations.
  4. Mix the browned vegetables, mushrooms and barley porridge, add salt and pepper to taste. It turns out such a delicious filling.
  5. Fill the peppers with the prepared filling. My pepper was frozen homemade, already peeled from seeds and stalks.
  6. Dilute the tomato paste with water, add finely chopped dill. I used homemade tomato sauce.
  7. Put the pepper in a deep frying pan, pour the tomato sauce and simmer under a closed lid over medium heat for 25 minutes.
  8. Enjoy this dish.
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