Stuffed Peppers with Mushroom Sauce
Appetizers • Mediterranean
Description
Sour cream can be replaced with natural yogurt if desired — it will taste better.
Ingredients
- Rice 5 oz
- Veal Mince 20 oz
- Onion 1 piece
- Carrot 1 piece
- Fresh Mushrooms 5 oz
- Celery salt 1 piece
- Sour Cream 0 oz
- Tomatoes 3 pieces
- Herbs 5 oz
Step-by-Step Guide
Step 1
Soak a handful of dried white mushrooms in cold water, let them steep, rinse, strain, and boil. Add salt while boiling.
Step 2
Cook the rice. Sauté the chopped onion and carrot in olive oil.
Step 3
Mix the minced meat with the vegetables and rice. Season with salt and pepper to taste, add chopped herbs and spices. Stuff the peppers, cleaned of seeds, with the filling.
Step 4
Grease the bottom of a deep skillet with olive oil, lightly fry the peppers, and pour in mushroom broth halfway. Let them simmer on low heat.
Step 5
For the sauce, chop the boiled white mushrooms, sauté them in a skillet, add half a stalk of celery, sliced into rings, and then 3 large ripe tomatoes, lightly salt. Let everything stew in its own juice. At the end, add sour cream. Mix well and add herbs.
Step 6
Serve the peppers with the sauce.
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