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
- Prepare the required ingredients for frozen peppers stuffed with vegetables and mushrooms. Rinse bell peppers and tomatoes in water.
- 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.
- Peel the bell peppers from the filling seeds, rinse with the mushrooms and cut into medium cubes. Boil for 5 minutes.
- 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.
- 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.
- Peel the onion, rinse and cut into small cubes. Add to the skillet. Simmer for another 5 minutes.
- 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.
- Peel the bell peppers from seeds, rinse in water.
- Fill them to the top with the prepared filling. Place on a plate or container and freeze in the freezer for 50-60 minutes.
- 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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