Description
Delicious, fragrant and rich dish of sweet bell pepper stuffed with quinoa and wild mushrooms in a thick tomato-butter sauce.
Ingredients
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Pepper
4 piece
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Quinoa
100 g
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Mushrooms
200 g
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Onion
3 piece
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Carrots
1 piece
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Garlic
1 tooth
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Tomato sauce
50 ml
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Water
200 ml
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Butter
1 Tbsp
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Flour
1 tsp
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Cream
150 ml
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Salt
-
Allspice
-
Spices
-
Vegetable oil
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Greens
Cooking
Onion peel, cut into cubes. Forest mushrooms well washed, cut into small pieces. In skillet, heat vegetable oil, add the onion and mushrooms simmer until all the liquid evaporates (20 minutes).
For stuffing peppers, I used millet quinoa Mistral. In a saucepan pour the quinoa, pour water (1:2), bring to a boil. Cook on low heat under a tightly closed lid for 15 minutes. Remove from heat and leave to cool.
Combine mushrooms, onion and quinoa, add salt and pepper to taste. Bulgarian pepper to clear of seeds and stalks - fill with the prepared stuffing.
Finely chopped onion and grated on a coarse grater carrots, fry in vegetable oil.
In a thick-walled pan put the peppers and sauté. Tomato sauce dilute with water, add the crushed garlic and dry herbs (I have herbs de Provence). Pour the sauce to the peppers. Simmer under a lid then simmer on low heat for 20 minutes.
For the sauce: flour fry in butter, add cream, stirring constantly, cook until thick. Pour the resulting sauce to the chili peppers and 20 more minutes to simmer with the lid on.
Peppers ready to serve, abundantly watering sauce and sprinkle with finely chopped greens.
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