Peppers Stuffed with Champignons
by Editorial Staff
Baked bell peppers stuffed with mushrooms and vegetables is a delicious and easy dish for a family dinner!
Cook: 1 hour
Servings: 4
Ingredients
- Bulgarian pepper – 4 pcs.
- Champignons – 300 g
- Bulb onions – 1 pc.
- Carrots – 1 pc.
- Sour cream – 100 g
- Vegetable oil – 2 tbsp
- Salt to taste
- Ground black pepper – to taste
Directions
- We will prepare the necessary products. For stuffing, we will choose sweet peppers of two colors, rounded.
- Peel the mushrooms from the film and cut the mushrooms into small pieces.
- Peel the onion and cut into small cubes.
- Peel and grate the carrots on a fine or medium grater.
- Heat vegetable oil in a frying pan. Put the chopped champignons in a frying pan and fry them over high heat, stirring occasionally, for 5-7 minutes.
- Add onions and carrots to the mushrooms and fry the vegetables over medium heat for 10 minutes until soft.
- Add sour cream, salt and black pepper to the vegetables with mushrooms. Mix well and simmer everything together for another 5 minutes. The filling is ready.
- Cut off the tops from the bell peppers and remove the seeds and partitions from the peppers.
- Fill bell peppers with cooked mushroom filling.
- Put the peppers stuffed with mushrooms and vegetables in a baking dish, cover with “hats”. We send it to the oven preheated to 180 degrees. Stuffed peppers in the oven will be ready in 25-30 minutes.
- Serve hot baked bell peppers stuffed with champignons.
Bon Appetit!
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