Bell Peppers Filled with Mushrooms
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 red pepper (s)
- 2 tablespoons oil
- 1 onion (s)
- 2 tablespoon parsley, smooth, chopped
- 500 g mushrooms
- 1 carrot (s)
- 3 spring onion (s)
- 100 g rice
- 400 ml tomato (s), sieved
- 200 ml water
- 1 teaspoon sugar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut a lid off the peppers and remove the seeds.
- Finely chop the onion, slice the mushrooms. Sweat the onion in hot oil for 2 minutes, then add the mushrooms, parsley and chopped carrot. Sweat for about 5 minutes.
- Let cool, mix with rice and chopped spring onion, season with salt and pepper. Pour into the peppers.
- Put the tomatoes, water and sugar in a larger saucepan and mix together. Put the peppers in and cook covered for about 40 minutes over a moderate heat.
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