Peppers stuffed with rice and mushrooms

Do you want to cook something tasty during Lent? Then peppers stuffed with rice and mushrooms will help you out.

Cooking time 1 hour


Bell pepper 2 pcs

Carrot 1 pc

Onion 1 pc

Dill (greens) 2-3 branches.

Parsley (greens) 2-3 branches.

Fresh champignons 4-5 pcs

Tomato paste 2 tbsp l.

Rice 50 g

Vegetable oil 4 tbsp. l.

Salt to taste

Pepper to taste


Wash the peppers.

Cut off the tops and remove the seeds.

Boil rice until half cooked. Place on a sieve.

At 2 st. tablespoons of vegetable oil, fry half of finely chopped onion, sliced ​​carrots and sliced ​​mushrooms. Fry for 2-3 minutes.

In a bowl, combine the fried mushrooms with vegetables, rice and chopped herbs. Season with salt and pepper.

Mix well and stuff the peppers.

Pour 2 tbsp into a deep saucepan. tablespoons of vegetable oil, add the remaining onions and chopped green onions. Fry for 1 minute.

Add tomato paste.

Warm up and pour 1 glass of boiling water. Salt.

Arrange the peppers carefully and cover. Cook over low heat for 25-30 minutes.

Put on a dish and sprinkle with finely chopped herbs.

Bon appetit!