Stuffed peppers
Filling 1
Filling 2
Ingredients
4 red or yellow peppers
Filling 1
1 bag of rice (100 g), boiled
200 g champignons, sliced
1 onion
vegetable oil for frying
salt, pepper, curry + other spices of your choice
Filling 2
1 bag of rice (100 g), boiled
200 g chanterelle mushrooms, sliced
1 onion
some ground peanuts
vegetable oil for frying
salt, pepper, curry + other spices of your choice
Directions
Cut the paprikas in half lengthwise or widthwise and remove the cores and seeds.
Prepare one of the fillings. Fry the onions until transparent, then add the mushrooms and fry until water from the mushrooms has vaporized. Add the rice and spices and stir. When making filling 2, also add the peanuts.
Stuff the peppers with the filling you prepared. Spread some oil on a baking pan and place the peppers on it. Spread some oil on the peppers. Bake in medium heat for about 30-40 minutes, until the peppers have softened.
