Recipe preparation:
Source: https://www.vkusnyblog.com/recipe/farshirovannyj-perets-s-kuritsej-i-gribami/Notes on ingredients:
Peppers. You can use any peppers of your choice for stuffing, but personally, I prefer varieties with not very thick walls. In this case, the taste of the pepper does not overpower the filling, and the dish turns out to be more balanced, in my opinion.
Minced meat. In this recipe, I stuff the peppers with chicken mince. If you are going to make it yourself, it’s better to use meat from the legs and breast fillet in a ratio of 4 to 1.
As an option, chicken mince can be replaced with pork, beef, or turkey mince.
Mushrooms. Champignons are a versatile option. But instead, you can use oyster mushrooms or wild mushrooms – for example, porcini or aspen mushrooms. In the case of frozen mushrooms, they need to be thawed and lightly sautéed beforehand.
Tomatoes. Canned tomatoes are a universal year-round product. For this recipe, you need tomatoes from a tin can, which contain only tomatoes, tomato juice, and possibly salt and citric acid. Pickled tomatoes with sugar and vinegar are not suitable.
Rice. We use regular long-grain rice, preferably parboiled, as it does not fall apart during pre-cooking. If you like the taste of basmati, you can use it.
Let's move on to cooking.
Boil the rice until half-cooked in salted water.
Cut off the stems from the sweet peppers and clean them of seeds.
Combine the rice with the minced meat and sliced mushrooms. Add half of the finely chopped onion, salt, and pepper to taste.
Mix well.
Finely chop the second half of the onion. Grate the carrot on a coarse grater. Finely chop the garlic.
In a heavy-bottomed pot, heat 2 tablespoons of vegetable oil over medium-high heat. Add the onion, garlic, and carrot and sauté, stirring, for 3-4 minutes.
Add the crushed tomatoes along with the juice.
Bring to a boil.
Stuff the peppers with the filling and place them in the pot with the sauté.
Pour in enough water to reach the top quarter of the peppers. Add salt and sugar to taste.
Bring to a boil over high heat, then simmer on low heat under a lid until the peppers are cooked and soft, about 30 minutes.
Serve with sour cream and a side dish of your choice.
Enjoy your meal!
This recipe for stuffed peppers with chicken and mushrooms has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.
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