Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Bell pepper1.5 kg(3 peppers for the filling, the rest for stuffing)
- Button mushrooms300 g
- Rice2 cup
- Tomatoes150 g
- Carrot150 g
- Vegetable oil0.5 cup
- Greens100 g
- Onion150 g
- Salt2 tsp
- Ground black pepper2 tsp
Nutrition
per 100 g
- Calories
- 105 kcal
- Protein
- 3 g
- Fat
- 3 g
- Carbohydrates
- 17 g
Instructions
Prepare all the vegetables. Wash them, peel and remove stems where necessary. Prepare the filling: 1. Boil and finely chop the button mushrooms and the bell pepper for the filling. 2. Boil the rice. 3. While the button mushrooms and rice are cooking, grate the carrot and sauté it in a skillet with heated sunflower oil for about 3 minutes. 4. Finely chop the tomato and add it to the carrot; season with salt. 5. When the tomato releases its juice, add the finely chopped onion. 6. Stew for about 8 minutes. Add the boiled rice and the greens, season with ground black pepper. Stew for another 10 minutes. 7. The filling is ready; let it cool slightly. Fill the peppers prepared for stuffing with the filling. Pack the stuffed peppers for long-term freezing and place them in the freezer. By the way, such peppers, if carefully thawed beforehand, cook for about 10 minutes in an oven preheated to 180 degrees. Enjoy your meal!
