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 Stuffed Pepper "Mushroom Onion" Recipe
I came up with this recipe myself. Great for those who observe Lent.
Course Dinner Dishes, Hot Dishes, Lean Food, Special Food Dishes
Cuisine Jewish Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lean Food, Special Food Dishes
Cuisine Jewish Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Peel the pepper, cut it in half, I have a very large one. Blanch for 2 minutes in boiling water.
    Peel the pepper, cut it in half, I have a very large one. Blanch for 2 minutes in boiling water.
  2. Boil the mushrooms for 10 minutes in salted water.
    Boil the mushrooms for 10 minutes in salted water.
  3. Finely chop the onion.
    Finely chop the onion.
  4. The rice is boiled in salted water until half cooked (about 10 minutes).
    The rice is boiled in salted water until half cooked (about 10 minutes).
  5. Fry the onion in vegetable oil.
    Fry the onion in vegetable oil.
  6. Put layers on the pepper halves: first, fig.
    Put layers on the pepper halves: first, fig.
  7. Then fry the onion.
    Then fry the onion.
  8. Place on top of the cooked mushrooms and pour the sauce. I have Dolmio sauce. Its composition: tomatoes, tomato paste, lemon juice, onion, sugar, olive oil, salt, basil, garlic, oregano, parsley, ground black pepper, fennel. We put the pepper in a mold, pour a little water on the bottom and put it in the oven at a temperature of 220 degrees for 40 minutes.
    Place on top of the cooked mushrooms and pour the sauce. I have Dolmio sauce. Its composition: tomatoes, tomato paste, lemon juice, onion, sugar, olive oil, salt, basil, garlic, oregano, parsley, ground black pepper, fennel. We put the pepper in a mold, pour a little water on the bottom and put it in the oven at a temperature of 220 degrees for 40 minutes.
  9. Fast for your health.
    Fast for your health.
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