Time: --
Complexity: easily

Recipe for stuffed peppers with mushrooms and rice.

Ingredients:

• 4 bell peppers
• 40 g dried mushrooms, soaked in warm water
• 3 tablespoons of vegetable oil
• 1 finely chopped onion
• 125 g finely chopped champignons
• 1 teaspoon chopped fresh thyme
• 50 g of boiled rice

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sweet pepper, mushrooms, onions, champignon mushrooms, thyme, rice

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Preparation:

Step 1
• Cut the stems off the peppers and remove the seeds.
Step 2
• Drain the dried mushrooms in a sieve and chop finely. Heat 1 tablespoon of oil in a frying pan and sauté the onion for 5 minutes. Add the fresh mushrooms and cook for another 10 minutes, then combine with the dried mushrooms, thyme, and rice.
Step 3
• Preheat oven to 190°C. Stuff the peppers with the filling, place in an oven-safe dish, and drizzle with oil. Bake for 25 minutes.

Votes: 2