Pepper Stuffed with Rice, Tomatoes and Mushrooms Recipe
Stuffed pepper… My family loved this dish so much that because of the frequent cooking, I decided to make an innovation in its recipe, replaced some products, added a couple of new ones… surprised family! Pepper stuffed with fragrant basmati rice, mushrooms and cherry tomatoes is on the table! Try it and you will become my wonderful stuffed pepper!
Servings
5
Cook Time
50minutes
Servings
5
Cook Time
50minutes
Ingredients
Instructions
  1. We clean the pepper, remove the seeds, do not throw away the tops of the peppers, they will serve as a kind of roof for 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 – it turns out a very peculiar flavor!
  3. Prepare the minced meat. Add spices to the minced meat: salt, pepper, basil, mushroom seasoning and let it brew for a few minutes. Cook basmati rice until half cooked (do not salt the water).
  4. Fried vegetables in sunflower oil. Separately onions, separately carrots and separately mushrooms. Add the vegetables to the minced meat, mix and only after the vegetables and meat are well mixed, add the rice. Mix again, stuff the peppers tightly, put half a cherry tomato in the middle of each pepper (tomato sourness gives our sweet pepper).
  5. Put the peppers in a pot so that they stand on top, cover each pepper with a pepper cap.
  6. As soon as the pepper in the pot swells, we distribute the remaining filling around the perimeter of the pan, slowly pour broth or warm boiled water into the center of the pan (so that it only covers our peppers), it is best if the broth is salty, before pouring in water, add salt. Put some cherry tomatoes on top of the peppers. Cook our peppers for 20-25 minutes on low heat. After the time has elapsed, cover with a lid, let it brew for half an hour, serve! I want to add that basmati rice, unlike the usual one, not only gives an unusual taste, but also preserves the integrity of the beans, and on the second day of stuffing your peppers will look like a mess! Enjoy your meal!
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