Peppers stuffed with vegetables are a delicious lunch or dinner option that will perfectly satisfy your hunger. This recipe is perfect during a fast, as long as you remove hard cheese from the list of products. But if we do not cook during the fast, we use the products freely.
Pepper is especially tasty in summer, when it is fragrant and fragrant by itself, fleshy, from the garden. Vegetables for filling are suitable for any that you like. You can even serve such a dish in portions to the festive table, supplementing it with only sauce to taste and herbs.
Ingredients:
Sweet pepper - 1 pc.
Carrots - 1 pc.
Bulb onions - 1 pc.
Champignons - 5 pcs.
Tomatoes - 1 pc.
Salt, pepper - to taste
Hard cheese - 30 g
Vegetable oil - 2 tablespoons
Cooking process:
1. Prepare all the necessary foods according to the list. Part of the process will take place in the oven, it should be warmed up well, then set the temperature to 180 degrees.
2. Peel a large onion, rinse and dry. Cut into small cubes.
3. Peel juicy large carrots and wash well. Grate on a medium grater.
4. Prepare the pan - pour in a spoonful of vegetable oil and warm it up. Transfer the carrots and chopped onions to the hot oil. Add mushrooms to vegetables (the most affordable option is champignons), after having washed them, dried and cut into small cubes.
5. Then add some tomatoes to the pan, which must be rinsed and cut into cubes. Fry all vegetables for about 4-5 minutes. Do not forget to season all the ingredients with salt, ground pepper, dry garlic. You can add paprika and other spices.
6. Cut the pepper in half, cut out the white fleshy partitions, remove the seed box. Rinse the halves and dry.
7. Fill each half of the pepper with the cooked vegetable mixture.
8. On top of the filling, spread the hard cheese, cut into plates. Bake the dish for 15-20 minutes.
9. Serve hot peppers immediately.
Bon Appetit!
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