- Servings: 4
- Prep Time: 25m
- Cook Time: 35m
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This information is per serving.
- ⅔ cup rice
- 1 large carrot
- 1 onion
- 5 T vegetable oil
- Ground spices to taste
- Paprika to taste
- Salt to taste
- 1 c. mushrooms (I use champignons)
- 4 large bell peppers
- 3 bay leaves
- 2 large tomatoes
What are other beautiful and tasty ways to serve this dish? You can serve stuffed peppers with simple soy sauce and finely chopped greens (dill and parsley). You can also sprinkle them with finely grated cheese or serve with fresh vegetables or olives. What else can I stuff the peppers with? One variation is peppers with buckwheat—the same recipe, but replace the rice with buckwheat. You can also stuff the peppers with only vegetables and mushrooms, and serve the rice separately as a side dish. In this case, you need to use 2 times more vegetables, and you can add zucchini and tomatoes.
Bright bell pepper stuffed with rice and a mixture of carrots, onions and mushrooms, stewed in a fragrant tomato sauce with Italian herbs – this is incredibly tasty! Preparing such a dish is not difficult at all, and the result is amazing.
Rinse the rice in cold water several times until the water runs clear.
Boil the rice until half cooked. Depending on what kind of rice you use, the cooking time can be 10 minutes (in the case of polished rice) or maybe a little longer, 15-20 (if you use unpolished). I used a 1:1 ratio of water to rice and left it to simmer on low heat until the water was completely absorbed.
While the rice is cooking, prep the vegetables. Finely chop the onion, peel and grate the carrots, and grate the tomatoes.
Sautee the chopped onions and grated carrots in vegetable oil until soft (about 10 minutes). In general, in this recipe you should not skimp on carrots – the more you use, the tastier the dish turns out.
Add mushrooms to the vegetables (I use champignons) and cook everything together for another 10-15 minutes.
When the rice is almost completely cooked and the water boils, add spices, salt and pepper. Next, add the stewed vegetables and mix. Your pepper filling is ready!
Cut off the top part of the peppers and remove the seeds and partitions. Pack the toppings firmly into each pepper.
Put the peppers in a large pan, add vegetable oil and grated tomato to the pan, pour boiling water up to the middle of the peppers and add your favorite spices and bay leaves.
Put the peppers on medium heat and simmer for 10-15 minutes. That’s all – the delicious and aromatic stuffed peppers are ready!
Serve peppers with finely chopped fresh herbs (parsley, dill) and plain soy yogurt.