Peppers stuffed with mushrooms and rice
Description
The recipe won't take much time. It's a tasty and light vegetable dish that can even be served at a festive table. Personally, I eat these peppers with sour cream, while my sister prefers peppers with plenty of sauce—the same sauce they were stewed in. That way, she gets both a main course and a soup in one plate. The recipe for peppers stuffed with rice and mushrooms is very simple. You can prepare this dish any time of year. My mom freezes peppers grown at her summer house during summer, specifically for stuffing them in winter. I'll tell you how to make peppers stuffed with mushrooms and rice. Serve hot.
Instructions
- 1
Step 1
Cook the rice in slightly salted water until almost done.
- 2
Step 2
You can use any mushrooms for the dish. Clean them, wash, and cut into pieces.
- 3
Step 3
Peel and wash the onion. Dice one onion, slice the other into half-rings.
- 4
Step 4
Peel the carrots, wash them, and grate on a grater. Divide the grated carrots into two equal parts.
- 5
Step 5
Pour 1-2 tablespoons of vegetable oil into a heated skillet and lightly sauté the mushrooms. Then add the onion, diced, and half of the grated carrots. Sauté until the onion and carrots are cooked through.
- 6
Step 6
Wash the peppers and carefully cut off the tops. Remove the seeds. You can blanch the peppers for a few minutes in boiling water. For an everyday meal, chop the pepper lids and add them to the sauce in which the peppers will be stewed. For a festive version, leave them whole and use them as lids to cover the peppers before stewing.
- 7
Step 7
Prepare the filling for the peppers. Mix rice with sautéed mushrooms, onions, and carrots. Season with salt and pepper. Stuff the peppers with the prepared filling.
- 8
Step 8
Now let's prepare the sauce in which we will stew the peppers. Sauté the onion, cut into half-rings, the remaining grated carrots, and tomato paste in vegetable oil for about 5 minutes.
- 9
Step 9
Place the onion, carrot, and tomato into the pot in which you will be simmering the peppers. Then arrange the stuffed peppers in the pot and add water until it reaches the top of the peppers. Add salt, and you can also add dried or fresh chopped dill and parsley. Simmer over low heat for 30-40 minutes. Those who are not fasting may add sour cream to the sauce.