Frozen Peppers Stuffed with Vegetables

by Editorial Staff

Frozen peppers stuffed with vegetables and mushrooms are a great option for preparing a meal for the winter, which can then be cooked in just 15 minutes in the microwave or in 30 minutes in the oven when unexpected guests arrive.

Cook: 1 hour 40 mins

Servings: 4

Ingredients

  • Bulgarian pepper – 5-7 pcs.
  • Rice – 150 g
  • Mushrooms – 300 g
  • Tomato – 2-3 pcs.
  • Carrots – 1 pc.
  • Onions – 1 pc.
  • Vegetable oil – 50 ml
  • Salt – 3 pinches
  • Greens to taste

Directions

  1. Prepare the required ingredients for frozen peppers stuffed with vegetables and mushrooms. Rinse bell peppers and tomatoes in water.
  2. Rinse the rice, put it in a saucepan or saucepan, pour boiling water at the rate of 1 part cereal to 2 parts boiling water. Boil for 12-15 minutes, cover and leave to swell, turning off the heat.
  3. Peel the bell peppers from the filling seeds, rinse with the mushrooms and cut into medium cubes. Boil for 5 minutes.
  4. Peel the carrots, rinse and grate with coarse holes. Heat vegetable oil in a frying pan, fry the carrot slices in it for about 3-5 minutes.
  5. During this time, cut the green cores in the tomatoes, cut the tomatoes into medium cubes and add to the pan. Simmer for about 3-5 minutes.
  6. Peel the onion, rinse and cut into small cubes. Add to the skillet. Simmer for another 5 minutes.
  7. Add boiled rice, boiled mushroom and bell pepper slices. Pour in salt, chopped washed greens and mix everything. Simmer for about 2-3 minutes and turn off the heat.
  8. Peel the bell peppers from seeds, rinse in water.
  9. Fill them to the top with the prepared filling. Place on a plate or container and freeze in the freezer for 50-60 minutes.
  10. After that, the peppers can be put in a bag and sent back to the freezer, using as a frozen convenience food as intended. Bon appetit!

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