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Today I will share a very interesting recipe for making stuffed peppers. This is a very unusual recipe mainly due to the combination of ingredients, they may seem strange to some, but I assure you, it is very, very tasty.
So, the preparation begins with the preparation of the filling. To do this, you need to send chopped mushrooms to a preheated pan, it can be champignons, me this time porcini mushrooms, which were collected by my husband two weeks ago and safely frozen.
Fry the mushrooms and add chopped onions, salt and pepper to them. While the mushrooms and onions are fried, I pour boiling water over three small tomatoes in order to later peel them.
When the onions and mushrooms are almost ready, I send the chopped tomatoes to them and the carcass over medium heat for a few more minutes.
In the meantime, you can prepare bell peppers for stuffing and turn on the oven to heat up 180 degrees.
Next, I send the last ingredient to the pan - couscous. It must be prepared according to the instructions on the package.
I mix everything well and stuff the peppers with the resulting filling.
On top of the filling, I put a thin slice of fresh tomato and some grated cheese. I send it to the oven for 35-40 minutes.
Ingredients:
Couscous 150 grams
Mushrooms 150 grams
Tomatoes 3 pcs
Bulgarian pepper 4-5 pieces
Cheese 80 grams
Onion 1 pc
Garlic 2-3 cloves
Salt and spices to taste
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Be healthy!