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Print Recipe
Pepper Stuffed with Rice, Tomatoes and Mushrooms Recipe
Stuffed pepper... This dish is so loved by my family that because of the frequent preparation I decided to make an innovation in its recipe, replaced some products, added a couple of new ones... surprised family! On the table, pepper stuffed with fragrant basmati rice, mushrooms and cherry tomatoes! Try it and You are my wonderful stuffed pepper!
Cook Time 50 minutes
Servings
Ingredients
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. We clean the pepper, remove the seeds, the tops of the peppers do not throw away, they will serve as a kind of roof of our peppers.
    We clean the pepper, remove the seeds, the tops of the peppers do not throw away, they will serve as a kind of roof of our peppers.
  2. Cut the onion (not necessarily finely), three carrots on a medium grater, cut the mushrooms. Mushrooms in our pepper serve as a kind of mixture of flavors, pepper-mushrooms-meat - a very peculiar aroma is obtained!
    Cut the onion (not necessarily finely), three carrots on a medium grater, cut the mushrooms. Mushrooms in our pepper serve as a kind of mixture of flavors, pepper-mushrooms-meat - a very peculiar aroma is obtained!
  3. Prepare minced meat. In minced add spices: salt, pepper, Basil, mushroom seasoning and give a few minutes to stand. Cook until half-cooked basmati rice (do not salt water).
    Prepare minced meat. In minced add spices: salt, pepper, Basil, mushroom seasoning and give a few minutes to stand. Cook until half-cooked basmati rice (do not salt water).
  4. Sautéed vegetables in sunflower oil. Separately onion, separate the carrots and mushrooms separately. Add the vegetables to the minced meat, stir, and only after the vegetables and meat are well mixed, add the rice. Stir again, tightly stuffed peppers in the middle of each pepper put half a cherry tomato (tomato sour gives our sweet pepper).
    Sautéed vegetables in sunflower oil. Separately onion, separate the carrots and mushrooms separately. Add the vegetables to the minced meat, stir, and only after the vegetables and meat are well mixed, add the rice. Stir again, tightly stuffed peppers in the middle of each pepper put half a cherry tomato (tomato sour gives our sweet pepper).
  5. Put the peppers in a pot so that they stood on top of each pepper cover with a pepper cap.
    Put the peppers in a pot so that they stood on top of each pepper cover with a pepper cap.
  6. Once the pepper in the pot is plump, spread around the perimeter of the pan the remaining stuffing in the center of the pan, slowly pour in the broth or warm boiled water (so that it just covered our peppers), it is best if the broth will be salty before you pour water, add salt. Put some cherry tomatoes on top of the peppers. Cook our peppers for 20-25 minutes over low heat. At the end of time cover with a lid, give half an hour to infuse, serve! I want to add that basmati rice, unlike usual, not only gives an extraordinary flavor, but also preserves the integrity of the bean, and on the second day of stuffing your peppers will look like a mess! Bon appetit!
    Once the pepper in the pot is plump, spread around the perimeter of the pan the remaining stuffing in the center of the pan, slowly pour in the broth or warm boiled water (so that it just covered our peppers), it is best if the broth will be salty before you pour water, add salt. Put some cherry tomatoes on top of the peppers. Cook our peppers for 20-25 minutes over low heat. At the end of time cover with a lid, give half an hour to infuse, serve! I want to add that basmati rice, unlike usual, not only gives an extraordinary flavor, but also preserves the integrity of the bean, and on the second day of stuffing your peppers will look like a mess! Bon appetit!

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