Description
This recipe was born during a discussion about why we eat stuffed peppers only in late summer. I decided to cook the peppers in the spring and make it very tender and flavorful.
Ingredients
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Pepper
1 piece
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Figure
2 piece
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Blue cheese
100 g
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Cream
100 g
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Salmon
100 g
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Seasoning
1 tsp
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Garlic
2 piece
Cooking
Our products: red bell pepper, Bulgarian, cheese "Dor blue", rice, garlic, salmon, cream 33% and seasoning "Bouquet of Provencal herbs".
Boil 2 bags of rice. Cooked rice put into a bowl.
Pepper wash, cut in half and pull out seeds.
Season with salt and pepper, lay on a baking sheet and place in oven for 10 minutes (180 degrees), covered with foil.
Finely chop the garlic.
Grate cheese on a fine grater.
Salmon cut into slices.
To finished rice, add garlic, cheese, cream.
For the aroma and magical taste add a teaspoon of "bouquet of Provencal herbs" and mix everything.
Pepper remove from oven, stuff with rice mixture.
From above to lay layers of salmon. Leftover rice mixed with cream and put it around the peppers.
Cover with foil and bake for 20 minutes.
Serve, garnished with fresh onions! Bon appetit!
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