Stuffed Peppers with Chopped Meat and Mushrooms

Fat Bertha
fromFat BerthaNovice
"We`ve tried all kinds of stuffed peppers but they`re the absolute tastiest with this stuffing."
Preparation30 min.
Cooking60 min.
Тotal90 min.
Servings13-15 pcs
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  • peppers - 13 - 15 medium, red
  • pork - 28 oz (800 g) boneless breasts
  • rice - 1 cup, coarse
  • onions - 4 heads
  • champignons - 6 - 7
  • savory - 2 tsp, crumbled
  • spearmint - 1 teaspoon
  • oil - 6 tablespoons
  • tomatoes - 1 small can
  • paprika - 1 tablespoon
  • black pepper - 1 tsp
  • salt - to taste


Cut the meat into pieces as fine as possible. Cut the onions and mushrooms into small pieces and fry them in oil until soft.

Add the meat and fry until it remains mostly in oil, stirring several times. Add the pre-washed and drained rice and fry with it for another 3 minutes.

Near the end, add the paprika and black pepper, savory, salt, spearmint and canned tomatoes. Allow to boil and remove it from the heat. Fill the cleaned peppers with the stuffing and arrange them with their openings facing the sides of the tray, to prevent the filling from leaking out.

If you have stuffing left, dilute it with some warm water and top the peppers with it. Bake in a preheated 356°F (180 °C) oven for 30-40 minutes.

At the halfway point during baking, flip the peppers so that they cook on both sides.find similar recipes here

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