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Mushrooms and rice stuffed peppers

Mushrooms and rice stuffed peppers

  • 6 medium-sized peppers


  • 200 ml rice
  • 600 ml vegetable (chicken) stock
  • 300 g fresh mushrooms
  • 200 g leek (onion)
  • 100+100 ml single cream, or light sour cream 15%
  • 50 g parma ham (optional)
  • chopped herbs, salt, freshly ground pepper
  • Cook rice in the stock for 20-25 min
  • Slice onion, ham and mushrooms
  • Heat 1 tbsp of vegetable oil on a pan and fry the ham for 2 min
  • Add onion and fry until golden
  • Add mushrooms and cook for 5 min more, season to taste
  • In a bowl combine together rice, cream, chopped herbs and mushroom mixture
  • Top the peppers or cut them in halves lengthways , discard the seeds
  • Stuff the peppers with the rice and mushrooms mixture
  • Into a baking dish add 100 ml cream and 1 tbsp oil, arrange peppers and bake for 20-25 min at 200C
  • Serve with sour-cream or creme-fraiche

You can use canned or dried mushrooms. If using dried mushrooms, dehydrate them first, then fry.