| Cook Time | 80 minutes |
| Servings |
Ingredients
- 6 pieces Bulgarian peppers
- 300 gram Cabbage
- 100 gram Carrot
- 150 gram Champignons
- 1 piece Onion
- 2 tablespoons Tomatoes
- 3 teaspoons Sauce
- Seasoning
- Salt, black pepper
- Vegetable oil
Ingredients
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Instructions
- Finely chop the mushrooms.
- And fry them in a dry frying pan for about 3 minutes.
- Chop the cabbage, grate the carrots on a fine grater.
- Pour a little vegetable oil into a frying pan with mushrooms. brush the cabbage and carrots with oil, stirring occasionally, until the cabbage carcass is soft. Lightly season with salt and pepper, add a pinch of basil and thyme.
- Peel the pepper from the seeds and partitions, put it in a saucepan and pour hot water for 10 minutes.
- Meanwhile, prepare the filling: finely chop the onion.
- Fry in vegetable oil until soft, add tomato paste, chili sauce, salt (to taste), about a third of a glass of water and bring to a boil.
- Drain the water from the pepper and fill the minced meat with it.
- I add the filling and top up the water on top of the peppers.
- Bring to a boil, turn down the gas to a minimum, and slowly boil the peppers under the lid until they become soft - about 20 minutes. These are the peppers turned out. It goes very well with mashed potatoes...
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