Lean pepper stuffed with couscous and mushrooms

Category: Vegetable and fruit dishes
Lean pepper stuffed with couscous and mushrooms

Ingredients

Pepper
Champignon 200 gr.
turnip onion 1 PC.
carrot 1 PC.
vegetable oil 3-4 tbsp. l.
boiling water 430 ml.
couscous 200 gr.
salt taste
ground black pepper taste
sweet pepper (I have frozen) 10-12 pcs.
Sauce
vegetable milk (I have coconut) 500 ml
turnip onion 1 PC.
mushroom powder optional 2 tsp
Champignon 100 g
ground black pepper taste
garlic 1 tooth.

Cooking method

Lean pepper stuffed with couscous and mushrooms
Cut onion and mushrooms into cubes. Chop or grate carrots. Fry in vegetable oil until tender. Season with salt and pepper.
Lean pepper stuffed with couscous and mushrooms
Pour boiling water over couscous and leave for 5 minutes (see package recommendations)
Lean pepper stuffed with couscous and mushrooms
Mix couscous with vegetables. Season with salt and pepper.
Lean pepper stuffed with couscous and mushrooms
Pepper, if you have fresh, peel and blanch for 1-2 minutes. My pepper is frozen, you don't need to blanch it. Fill the pepper with the filling. Place in an ovenproof dish or saucepan.
Lean pepper stuffed with couscous and mushrooms
Fry onions with mushrooms. Pre-cut the mushrooms and onions into cubes. Add garlic.
Lean pepper stuffed with couscous and mushrooms
Pour in milk.
Lean pepper stuffed with couscous and mushrooms
Add mushroom powder, if available. You can add mushroom cube or seasoning. Season with salt and pepper.
Lean pepper stuffed with couscous and mushrooms
Pour the sauce over the pepper. Close the form.
Lean pepper stuffed with couscous and mushrooms
Put in an oven preheated to 180 degrees for 40-45 minutes.
Lean pepper stuffed with couscous and mushrooms

Cooking is not difficult. Fasting is delicious. The main thing is to do it with love and not eat each other!

Note

This is delicious. Recommend!

celfh
Angela, I have no doubt that it is very tasty and must be cooked
ang-kay
Tatyana, agree. Thank you)

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