Description
The filling of fragrant porcini mushrooms and a very useful barley porridge - another option for stuffing peppers. The food is hearty, juicy and very tasty.
Ingredients
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Vegetable oil
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Allspice
-
Salt
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Dill
1 tsp
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Water
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Tomato paste
2 Tbsp
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Onion
1 piece
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Carrots
1 piece
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Mushrooms
250 g
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Barley groats
60 g
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Pepper
5 piece
Cooking
Fine ground barley boil in salted water for 10 minutes.
Finely chopped onion and grated on a coarse grater carrots, fry in vegetable oil.
Mushroom stew over moderate heat for 15 minutes. I have white mushrooms frozen, of domestic preparations.
Connect to the browned vegetables, mushrooms and barley porridge, add salt and pepper to taste. It turns out that this tasty toppings.
Stuff the peppers with the prepared stuffing. The peppers I had frozen from domestic preparations, already purified from the seeds and stems.
Tomato paste dilute with water, add finely chopped dill. I used tomato sauce with homemade preparations.
In a deep saucepan put the peppers, pour tomato sauce and simmer under closed lid on medium heat for 25 minutes.
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