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.