Stuffed peppers, loved by many, can be cooked in fasting. Stuffed peppers with rice and vegetables, soaked in tomato sauce, it's delicious.
Cooking time 50 minutes
Bulgarian pepper 3 pcs
Bulb onion 1 pc
Green beans (frozen) 1/2 cup
Frozen champignons 1 tsp
Rice 1/2 pc
Tomato paste 1/2 pc
Greenery for decoration
Garlic to taste
Dried basil to taste
Ground black pepper to taste
Salt to taste
Finely chop the onion and fry in vegetable oil. Add champignons and green beans to it and simmer with salt and pepper until tender.
Cook the rice separately and mix it with vegetables.
Stuff the peppers with the mixture, first cut the cap off the peppers and remove the seeds.
For the sauce, mix the tomato paste with water, salt, garlic, pepper and basil and bring to a boil in a skillet.
Put the peppers in a heat-resistant container and bake with sauce in the oven for 20 minutes at 200C.
Sprinkle with finely chopped herbs before serving.