Stuffed peppers

Name: Stuffed peppers
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 medium-sized onions; 20 g Butter or margarine; 125 g Long grain rice; 1 package (500 g) piecemeal; 7-10 Tbsp Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sweet peppers; 2 yellow and green peppers; 150 g rare veal sausage meat; 200 g shiitake mushrooms; 100 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 1 collar Chives; 7-10 Tbsp and parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 medium-sized onions
20 g Butter or margarine
125 g Long grain rice
1 package (500 g) piecemeal
7-10 Tbsp Tomatoes
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sweet peppers
2 yellow and green peppers
150 g rare veal sausage meat
200 g shiitake mushrooms
100 g Whipped cream
1-2 TABLESPOONS sauce thickener
1 collar Chives
7-10 Tbsp and parsley

Directions

1
Peel and finely dice an onion and sauté in half the fat in a pot until translucent. Briefly sauté the rice and add chunky tomatoes. Let it swell for about 20 minutes at low heat.
2
Season to taste with salt, pepper and paprika and let it cool down a bit. Cut a lid off the peppers. Clean and wash the peppers. Add veal sausage meat to the rice and fill the pods with it.
3
Place the paprika lid on top and place the vegetables in an ovenproof dish. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Clean and wash the mushrooms, remove the stalks. Cut mushrooms into slices.
4
Peel the remaining onion, dice finely and fry in a pan with the mushrooms in the remaining fat. Deglaze with cream and let it boil down a little. Stir in sauce thickener and season with salt and pepper.
5
Wash the herbs, chop finely and add to the sauce. Add the mushroom sauce to the peppers and serve immediately.