International kitchen

pepper-stuffed bulgur and mushrooms

Name: pepper-stuffed bulgur and mushrooms
Cook time: 35 min
Total time: 35 min
Yield: 7 servings
Cuisine: International
Ingredients: 3 pc bell pepper; 0.5 cup Bulgur; 1 cup of boiling water; 1 pc onion; 100 grams of Champignon.; 2 tbsp Tomato Pasta; frying oil; 2-3 tbsp. tomato sauce; 2-3 twigs Green; salt to taste; to the taste of the seasoning (regano, basil, black ground pepper)

How to cook "Pepper stuffed with bulgur and mushrooms": Pepper Bulgarian, Bulgur, Kipyatok and onions onions. Step-by-step recipe with photos, 18 stages, total time

pepper-stuffed bulgur and mushrooms recipe

PrepNot statedCook35 minServes7LevelMedium

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 9 method steps from beginning to end.
Measure and arrange all 11 listed ingredients.
Set aside about 35 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

Read the full method before you begin and prepare all ingredients in advance.

Taste near the end of cooking and adjust the seasoning before serving.

Adapted from the source recipe's notes.

Step by step

Method

01
Pour boiling water and cover with a lid. Leave it for 10 minutes. He'll be gone in the meantime.
02
Cut the onions finely. Champignons well wash, peel and cut finely. Roast the onions with mushrooms in vegetable oil.
03
Add to the onions with mushrooms a tomato paste. Stir it up.
04
Add some spices and spices.
05
Pour the steamed bulgur and mix well.
06
Wash the pepper. Cut it in half. Remove the seeds.
07
Stuff halves of pepper with minced bulgur and mushrooms. Spread the pepper on the oiled batter.
08
From above, pour each pepper with tomato sauce. Bake the pepper in a heated to 180 ° C oven for 25 minutes.
09
When serving, decorate the pepper with greens.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Osiyo.ru / Аймкук . Text: Used with permission. Image: Used with permission, credited to Irina Serdyuk; view original image record .

Before you start

Preparation checklist

Recipe notes & preparation tips

Method

Ready to serve

Source & licence

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