Stuffed peppers, lean

Category: Vegetable and fruit dishes
Stuffed peppers, lean

Ingredients

whole frozen peppers (fresh in summer)
carrot
rice
onion
mushrooms
vegetable oil

Cooking method

  • I put the peppers frozen in the summer on the grill in the oven for the grill program and fry the peppers on all sides. This procedure can also be carried out in the airfryer, well, somehow I still cannot establish a friendship with this colossus.
  • Chop the onion and fry until golden brown. Add grated carrots.
  • Mushrooms (I had frozen from the freezer), boil without defrosting, chop in a blender and fry along with onions and carrots. Cook the rice in salted water and mix with the onion-carrot-mushroom substance. If the minced meat is dry, you can add tomato paste or juice. Season the minced meat with salt and pepper. Stuff already cooled peppers by this time. Put them in the multicooker bucket.
  • Since Post and sour cream gravy are not suitable in the yard, make a sauce from flour, tomato paste, water and a tablespoon of vegetable oil. Salt. Pour the sauce over the peppers up to the top. In a multicooker, the mode is stewing. 1,5 hour.
  • The peppers are tender and there is less trouble with them than with winter cabbage.
  • Option for non-fasting sauce: Mix sour cream with tomato paste and water (about 1.5 liters), so much water is needed to cover the peppers.


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