Description
Summer, because light vegetable beef with parsnips and carrots are good for dumping a couple of extra kilogrammchik, and besides, what could be better than pepper and cool in the summer heat! A recipe of my mom in my performance
Ingredients
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Pepper
2 piece
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Figure
1 cup
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Pasternak
1 piece
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Carrots
1 piece
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Mushrooms
3 piece
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Tomato
2 piece
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Spices
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Olive oil
3 Tbsp
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Dry white wine
50 ml
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Parsley
Cooking
It's our ingredients. Peppers I have a large so cut them in half. Parsnips and carrots of medium size, about the same number. Any mushrooms, I got mushrooms are quite large.
Boil the rice until soft.
Carrots and parsnips cut into medium-sized strips
Fry the parsnips and carrots together in olive oil for 5-7 minutes. Add white wine
Add the chopped mushrooms, cover and fry for another 5-7 minutes. Liquid all must go
Let cool slightly and combine with rice. Add salt, pepper, nutmeg, to "Vegeta". This is our stuffing
Stuff our peppers and put them in a form that is lined with foil. Here I used the idea of Miss cook for large peppers.
Tomatoes cut into slices, salt, pepper, spread them on top of the peppers. Pour in the shape of a little water.
Close the form with a lid of foil, zasiyaet edges and put in the oven for 35-40 minutes at 200*C
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