Lenten stuffed peppers with mushrooms can be prepared for lunch or dinner, or you can freeze them for future use. Frozen stuffed peppers lose a minimum of useful elements, and their taste does not deteriorate at all. This dish will help out if you are going to observe any of the fasts. If you stuff the pepper with rice, seasoned with vegetables and juicy mushrooms, it will turn out very tasty. In addition, this dish turns out to be satisfying and nutritious, which is important for those people who strictly comply with all the requirements of fasting.

Ingredients for lean stuffed peppers with mushrooms:

• sweet bell pepper – 1 kg;
• onions – 2-3 pcs.;
• carrots – 1 pc.;
• champignons – 500 g;
• round rice - 1 cup;
• fresh dill – 1 bunch;
• salt - to taste.

Step-by-step recipe for lean stuffed peppers with mushrooms with photos:

I start preparing stuffed peppers by preparing fried vegetables for rice. I peel the onion, wash it and cut it into thin half rings. Fry in a frying pan in well-heated vegetable oil.

I grate large sweet carrots on a coarse grater and add them to the onions. I mix everything and simmer the vegetables under the lid for five minutes.

Meanwhile, I wash the rice in a sieve to remove dust under cold running water. I use polished round rice. If you prefer the pepper filling to be more crumbly, then it is better to choose long yellow or white rice. I add the rice to the vegetables, stir and fry for about a minute. I pour a glass of water into the filling for stuffed lean peppers, cover with a lid and over low heat let the rice absorb the water, i.e. I cook until half cooked.

While the vegetables and rice are cooking, I prepare the mushrooms. Today I will use champignons, but the choice of mushrooms is not important - you can use your favorite mushrooms. I wash the champignons thoroughly and cut off the tip of the stem. I cut the mushrooms into slices and fry them in a frying pan with a small amount of vegetable oil. After the mushrooms are fried a little, I cover them with a lid so that they release the juice and stew in it a little. I send the finished mushrooms along with their juice to rice and vegetables. I also add finely chopped fresh dill there. I add a pinch of salt and a little black pepper, after which I mix everything thoroughly. Let the filling cool a little and set.

I will use peppers that have already been peeled and frozen from a local producer. In season, of course, it is better to use fresh, fleshy bell peppers. For stuffing, I prefer to choose orange or red peppers, since they are more flavorful than green ones. By the way, vegetables that have undergone quick freezing retain the maximum amount of nutrients, so even frozen sweet peppers are healthy. This is especially important for those who are fasting.

I stuff the sweet peppers with cooked rice and vegetables. I place them in rows in a suitable sized pan. When all the peppers are stuffed and placed in a pan, pour a glass of cold purified water over it and cook until tender for 45 minutes. Remember that cooking time depends on the size of the pepper. Cook under a tightly closed lid.

Ready peppers can be served with sour cream. Those who are fasting should limit themselves to fresh herbs. Bon appetit!

Prepare ingredients for cooking pepper. I took 4 large and juicy peppers. Boil the rice in salted water until cooked (according to the instructions on the package), the main thing is not to overcook! We need fluffy rice, not porridge. Place the finished rice in a colander and let the water drain.

Peel the onion and chop finely.

Pour a little vegetable oil into a frying pan with high sides and add onions. Fry the onion over low heat until soft, stirring occasionally.

Peel the carrots and grate on a coarse grater.

Add carrots to onions and fry for 3-5 minutes, stirring occasionally.

Then add minced meat to the pan. Mix the mixture thoroughly and fry over low heat for 10 minutes, stirring occasionally.

During frying, it is good to break the minced meat into small pieces. At the end of cooking, salt and pepper the filling for the peppers.

Then add cooked rice to the filling, mix well and remove the pan from the heat. The filling for peppers from minced meat, mushrooms and rice is ready.

Wash the peppers, cut off the top with a sprig and remove the seeds from the peppers.

To prepare the sauce, dilute the flour in 200 ml of cold water; you can strain the mixture through a sieve to get rid of lumps.

Add sour cream and tomato paste to 200 ml of water, mix everything thoroughly. Combine the flour mixture and tomato-sour cream, add another 200 ml of water, lightly salt and mix thoroughly.

Cook the peppers, covered, over medium heat for 25 minutes from the moment they boil.

Serve hot peppers stuffed with mushrooms and minced meat. And don’t forget to pour the tomato-sour cream sauce in which they were stewed. I always pour the sauce into a gravy boat and serve. Very tasty and filling!

Bon appetit!

It's the last month of summer, and there is simply an abundance of vegetables and fruits in stores and markets. I'm not talking about those lucky ones who collect their own harvest. I saw such beautiful peppers in the supermarket - I decided to buy and cook peppers stuffed with vegetables and rice. Next, champignons caught my eye - I couldn’t take my eyes off them, small, even, I thought I’d add them to the filling, although I’ve never done this before, I’ve only cooked peppers with rice and vegetables, or with meat and rice. In the end, it turned out very tasty with mushrooms.

In the summer, when it’s hot, you don’t really want anything major, but this vegetable snack, which is good both hot and cold, is just right.

Ingredients:

• 10-12 small peppers
• 100 g rice
• 350-400 g mushrooms
• 150 g carrots
• 150 g cabbage
• 2 medium onions
• 200 g tomatoes
• 1-2 cloves of garlic
• salt pepper
• tomato juice
• 2-3 tbsp. l. sour cream
• 1 tbsp. l. flour
• 2 bay leaves

Preparation:

Place the washed rice in boiling salted water and cook for 7-8 minutes until half cooked. It does not matter what type of rice, round or long grain. Then drain the water through a sieve and set the rice aside. There is no need to rinse it.

Remove the stems, seeds and, if possible, internal membranes from the peppers. Rinse and let the water drain.

Now let's prepare the vegetables and mushrooms for the filling. Cut the tomatoes into small cubes.

Shred the cabbage into thin strips and mash it a little with your hands right on the board so that it releases the juice and becomes softer.

Cut the onion into small cubes. We will use one onion for frying vegetables, the other for mushrooms.

We also finely chop the garlic.

Pour a little vegetable oil into a frying pan, add one chopped onion and lightly fry until transparent. Then add the mushrooms cut into cubes or plates, mix and continue to fry over fairly high heat, stirring constantly, for 3 minutes until the liquid evaporates. Salt and pepper to taste.

Mushrooms greatly reduce in volume during cooking.

In parallel with the mushrooms, cook the vegetables in another frying pan. Pour 2-3 tbsp into a heated frying pan. l. oil, put the garlic and the second chopped onion into it and fry until the onion is transparent. Add the carrots, stir, continue to fry over medium heat, stirring, for 3-4 minutes until the carrots are soft. Then add cabbage and tomatoes to the frying pan, add salt and pepper to taste, mix, cover with a lid and simmer for 6-7 minutes.

In a large bowl, mix vegetables, rice, mushrooms and get this filling for peppers:

Champignons do not have a pronounced mushroom taste, especially if you cook them in a mixture with other products. I already wrote once that to enhance the mushroom taste, you can add dried porcini mushrooms ground in a coffee grinder to a dish when cooking, the quantity is optional.

We stuff each pepper tightly with the prepared filling. Thanks to the sticky unwashed rice, it turns out to be quite strong, not crumbly, and does not fall out of the peppers during the stewing process.

Place the prepared peppers in a saucepan and fill with tomato juice and half-and-half with water, add salt to taste. Ideally, if you have a wide bowl in which the peppers will be placed in one row, you can place the peppers vertically. Then you will need much less filling. I didn’t have such a pan, so I took an ordinary one. It took 0.5 liters of tomato juice and 2 glasses of water.

Instead of juice, you can use pureed tomatoes or tomato paste diluted with water. As a last resort, you can simply simmer it in salted water. It is not necessary that the filling completely covers the peppers; during cooking, the top peppers can be carefully turned over.

Cover the pan with a lid, bring to a boil and simmer over low heat for 35-40 minutes. After this time, combine a level tablespoon of flour with two or three tablespoons of low-fat sour cream and stir thoroughly. Gradually add warm water until the glass is full. Then pour this mixture into the pan through a sieve in a thin stream.

Add a couple of bay leaves and, if desired, some dry seasoning, for example, a pinch of nutmeg, suneli hops, basil, etc. You can do without seasoning. Reduce the heat to low so that the pan only gurgles slightly, and simmer for another 15-20 minutes, after which we turn off the stove.

As I already mentioned at the beginning of the article, peppers stuffed with mushrooms, vegetables and rice are equally tasty either warm or cold. You can serve it with sour cream or thick natural yogurt, or you can add nothing; the gravy itself is very tasty.

The site also has a recipe for baked in the oven, a very tasty snack. If you want a meaty, but at the same time light dish, you can prepare simply incomparable taste.

And today I say goodbye to you until the next recipe. Good luck to everyone and have a great mood!

Peppers stuffed with mushrooms and rice is a simple dish, I would even say everyday, but no less tasty and healthy. You can use any mushrooms: champignons, oyster mushrooms, wild mushrooms.

Bell peppers should be large, fleshy, and bell-shaped. I prefer to use large peppers, then it’s easy to cook them in portions - one stuffed pepper per eater.

Let's prepare all the ingredients for the dish. Rice should be cooked in advance and cooled. You can use leftover boiled rice.

Grate the carrots on a medium grater. Cut the onion into small cubes. Remove the film from the champignon caps and any possible pieces of soil from the legs. Finely chop the champignons.

Heat vegetable oil in a frying pan. Add the mushrooms and fry them in a frying pan for 5-6 minutes.

Add onions and carrots to the mushrooms. Simmer the vegetables for 7-10 minutes, until the liquid has completely evaporated and the vegetables are soft.

Add boiled rice to the fried vegetables and mix all the filling ingredients. Salt and pepper the filling to taste.

Cut off the top and tail of the peppers. Remove the membranes and seeds from the peppers.

Fill each pepper with rice and mushroom filling.

Place the stuffed peppers in a baking dish.

If you are preparing a lean version of the dish, then add 1 tbsp to each pepper. water.

If you want a more filling and less calorie dish, add 1 tbsp. sour cream in each pepper.

Cover the peppers stuffed with mushrooms and rice with the cut off tops and place in a preheated room at 170 degrees C for 20 minutes.

Serve the peppers stuffed with mushrooms in portions, hot.

Bon appetit!