Stuffed Pepper with Rice and Cheese Filling Recipe
Delicious stuffed peppers with a delicate filling of rice flakes, cheese and mushrooms.
Servings
4
Cook Time
45minutes
Servings
4
Cook Time
45minutes
Ingredients
Instructions
  1. First you need to pour boiling water over the rice flakes. Cover them with a lid and leave for 5 minutes to swell.
  2. Wash the pepper, cut off the top, remove the seeds and partitions. If you like the pepper to be soft after cooking, you can lower the peppers into boiling water for 2-3 minutes. I didn’t do it, I like it when vegetables are cooked al dente. The inner walls of the peppers can be lightly salted, if you like salty dishes, I do not salt. Chop the mushrooms and herbs, grate the cheese on a medium grater.
  3. Mix the swollen rice flakes with melted pasty cheese, mushrooms, herbs, leave some greens in the hard cheese (optional). Stir the mixture. Try to add salt, if necessary, add salt (I over-salted, I love everything salty, I had enough salt from cheese).
  4. Stuff the peppers, sprinkle with hard cheese and herbs.
  5. Bake the peppers in a preheated 200 degree oven for 25-30 minutes. If you don’t like the browned cheese, you can cover the peppers with foil or baking paper for 15 minutes.
  6. Bon appetit.
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