Description
That one monkey will come up, then the other never guess! Here is a very surpriznii composition is inside the bright red peppers! In my family pepper respect. Cook more often in the fall almost daily. So it was not boring, toppings all the time come up with different. And the couscous in the stuffing –a great thing! Try this option, see for yourself.
Ingredients
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Red sweet pepper
3 piece
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Couscous
1 cup
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Breast
1 piece
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Mushrooms
5 piece
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Green onions
3 sprig
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Carrots
1 piece
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Adyghe cheese
100 g
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Melted butter
3 tsp
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Sour cream
150 ml
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Paprika sweet
1 Tbsp
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Thyme
1 pinch
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Black pepper
1 pinch
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Salt
1 pinch
Cooking
1. Peppers wash, cut off the caps and clean. Put in a bowl of a double boiler and boil a bit. 5-6 minutes.
2. Chop onions, carrots grate on a coarse grater, mushrooms cut into cubes. Melt 2 teaspoons of oil and lightly fry the onions and mushrooms. Add the carrots and, stirring, sauté until light brown colour. Add the chicken breast cubes and allow to warm up.
3. To rake the middle and pour the couscous from "Mistral". Stirring to impregnate it with oil, season with a little salt and pour a glass of boiling water.
4. Remove from the heat under the cover to infuse. After 5 minutes, fluffing with a fork, add cheese cubes, sprinkle with black pepper and thyme, mix well and stuff the peppers.
5. Cook steamed for 15 minutes.
6. While the peppers are cooked, make the sauce. Melt a spoon of butter and mix with paprika, and heat together.
Pour sour cream, stir and heat without bringing to a boil. Season with salt to taste.
7. Serve peppers watering sauce and sprinkle with herbs.
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