STUFFED PEPPERS WITH MUSHROOMS AND RICE

Recipe for Stuffed peppers with mushrooms and rice with pictures

STUFFED PEPPERS WITH MUSHROOMS AND RICE

PRODUCTS

1. Red peppers, big - 10-12 pcs
2. Dry onion - 1 small head
3. Carrots - 1 pce
4. Tomatoes (fresh or canned) - 3 pcs
5. Mushrooms - 500 grams
6. Rise - 1 tea cup
7. Sunflower oil - 5 tablespoons
8. Ground red pepper - 1 teaspoon
9. Ground black pepper - 1 teaspoon
10. Cumin (ground) - 1/2 teaspoon
11. Curry - 1/2 teaspoon
12. Salt to taste

METHOD OF PREPARATION

Finely cut the onion and carrots and stew them in 2 tablespoons of oil. Once softened, sprinkle them with the ground red pepper, stir and add the finely chopped tomatoes. Stew for ten minutes, add the cleaned and washed rice and pour on top 2 teaspoons of water. Leave to simmer over low heat until the rice absorbs almost all water. Add the grated mushroom stems and leave to boil for another 5 min. Finally the stuffing is salted and seasoned with the ground black pepper and the cumin. The peppers are washed and cleaned from the seeds, filled with the ready filling and are arranged in a tray greased with some oil. The mushroom caps are cut into large pieces, they are salted, seasoned with a little bit of ground black pepper and curry and are poured with the remaining oil. Stir well and put over the peppers in the tray. The dish is baked in a pre-heated to 200°C oven for about 40 minutes. To the filling can be added 500 grams of mined meat.


STUFFED PEPPERS WITH MUSHROOMS AND RICE
THE TRAY BEFORE BAKING ...

STUFFED PEPPERS WITH MUSHROOMS AND RICE
... THE READY MEAL AFTER BAKING

STUFFED PEPPERS WITH MUSHROOMS AND RICE


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