Pepper stuffed with bulgur and mushrooms (lean)

Category: Vegetable and fruit dishes
Pepper stuffed with bulgur and mushrooms (lean)

Ingredients

bell pepper big 4 things.
boiled bulgur 200 BC
Champignon mushrooms) 200 BC
onion 1 PC
salt taste
ground black pepper taste
Sauce
tomato juice 250 ml.
water 250 ml.
onion 1 PC.
carrot 1 PC.
sugar 1-2 tbsp. l.
salt taste
Bay leaf 1-2 pcs.
allspice peas 2-3 pcs.
garlic optional 1-2 teeth.
ground black pepper taste
-------- -------
vegetable oil
any greens

Cooking method

  • Pepper stuffed with bulgur and mushrooms (lean)Cut the mushrooms into cubes. Fry with onions. Season with salt and pepper.
    Pepper stuffed with bulgur and mushrooms (lean)Boil the bulgur in advance.
    Pepper stuffed with bulgur and mushrooms (lean)Mix bulgur with mushrooms. Add chopped greens. Season with salt and pepper, if necessary.
    Pepper stuffed with bulgur and mushrooms (lean)Cut the cap off the peppers, remove the seeds. Dip in boiling water for a couple of minutes. Allow to cool. I had frozen peppers. You don't need to do anything with it beforehand. Stuff the pepper with bulgur with mushrooms and put in a saucepan.
    Pepper stuffed with bulgur and mushrooms (lean)Dice the onion and grate the carrots. Lightly fry the vegetables. Add fruit drink mixed with water. You can pour in one fruit drink. Add salt and sugar. Spice up. You can chop a couple of garlic cloves. Let it boil.
    Pepper stuffed with bulgur and mushrooms (lean)Pour the sauce into a saucepan with pepper. Add allspice and bay leaves. Boil. Cover, reduce heat and simmer for 20-30 minutes.
    Pepper stuffed with bulgur and mushrooms (lean)
  • Cooking is not difficult; fasting is delicious. The main thing is to do it with love and not eat each other!

Note

Everything is simple and tasty enough. Recommend!

Corsica
Angela, thanks for the recipe. I didn't cook bulgur in this version, but the combination with tomato and bell pepper is very good, in my opinion.
ang-kay
Ilona, not at all) Not a bad option if you love both

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