Stuffed peppers fit like a lean menu, if you cook them with mushrooms and croup, for example, and for a simple meal of meat eaters, if you fill the peppers with minced meat. We will tell you both the recipes in this article.
The recipe for stuffed peppers with rice and mushrooms
Ingredients:
- Bulgarian peppers - 4 pcs .;
- butter - 2 tbsp. spoons;
- shallots - 2 pieces;
- garlic - 4 cloves;
- salt pepper;
- rice - 3/4 items;
- milk - half a century;
- curry - 1 teaspoon;
- grated ginger - 1 teaspoon;
- chili pepper - 1 pc .;
- mushrooms - 750 g;
- spinach - 4 items;
- lemon juice - 1 tbsp. a spoon.
Preparation
In the pot, pour the water and bring it to a boil. Peppers are cleared from the core and scalded for 4 minutes, after which we shift to a plate, and we save 1.5 cups of water from cooking.
In the saucepan, melt the tablespoon of butter and fry onion and garlic for 3 minutes. After, add the rice and fry all together for another 4 minutes. Fill rice with milk, add curry, ginger, black pepper and salt. There also add 1.5 cups of stored water. Boil rice for 25 minutes.
Meanwhile, the caps left from the peppers, cut and fry prunings with chili and mushrooms. Once the excess liquid has evaporated, add the spinach and continue cooking for another minute. Mix the vegetables with rice and fill with the finished mixture of peppers. Pour all the lemon juice. Stuffed with rice, pepper with vegetables and mushrooms should be baked under foil for 45 minutes at 200 degrees.
Pepper stuffed with meat and mushrooms
Ingredients:
- Bulgarian pepper - 4 pcs .;
- olive oil - 1 tbsp. a spoon;
- garlic - 3 cloves;
- onions - 1 pc .;
- fennel seeds - 1 teaspoon;
- chicken or minced meat - 500 g;
- paprika - 1 tbsp. a spoon;
- ground chili - 1 teaspoon;
- champignons - 250 g;
- salt, pepper - to taste;
- "Ricotta" - to taste;
- tomato sauce - 3 items;
- grated "Parmesan" - 1/2 st.
Preparation
Of peppers, we cut out the core, and put the "cups" down into the brazier filled with tomato sauce (2 tablespoons). Cover the brazier with a lid and bake the peppers for 30 minutes at 180 degrees.
In the meantime, let's deal with the filling. In a frying pan, warm the oil and fry on it chopped onions, mushrooms and garlic, as well as fennel seeds. After, add minced meat and paprika, and with it chili and salt with pepper. Fill the browned mince with the remaining tomato sauce and simmer all together for 10 minutes. We mix the ready mix with "Ricotta".
Fill the peppers with 1/3 stuffing and put back into the oven. After 15-20 minutes, pepper stuffed with mushrooms and chicken with cheese will be ready, it will only be sprinkled with cheese.