Composition / ingredients
Cooking method
Prepare all the vegetables. Wash, peel off the skins and stalks, where necessary.
Prepare the minced meat:
1. Boil and finely chop the mushrooms and bell pepper, which is minced.
2. Boil the rice.
3. While the mushrooms and rice are cooking, grate the carrots and pass them in a frying pan with heated sunflower oil for about three minutes.
4. Finely chop the tomato and add it to the carrots, add salt.
5. When the tomato starts to juice, add the finely chopped onion.
6. Simmer for about eight minutes. Add boiled rice, herbs, pepper. Simmer for another ten minutes.
7. The minced meat is ready, let it cool down a little.
Fill the peppers prepared for stuffing with minced meat.
Pack the stuffed peppers for long-term freezing and send them to the freezer.
By the way, such a pepper, pre-carefully defrosted, is cooked for about ten minutes in a preheated 180 degree oven. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
