Ingredients Jump to Instructions ↓

  1. 6 Green peppers

  2. 5 tablespoons 75ml Butter

  3. 2 cups 125g / 4.4oz Diced onions

  4. 1 lb 454g / 16oz Mushrooms - chopped

  5. 2 cups 320g / 11oz Half-cooked rice

  6. 2 1/2 teaspoons 12ml Salt

  7. 1/8 teaspoon 0.6ml Pepper

  8. 1 Egg

  9. 2 tablespoons 30ml Potato flour

  10. 1 cup 237ml Water

  11. 2 cups 125g / 4.4oz Canned tomatoes

  12. 1/2 cup 118ml Sour cream

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut a 1-inch piece from the stem end of the peppers. Scoop out the seeds and fibers carefully. Cook the peppers in boiling water for 5 minutes, then drain. Melt half the butter in a skillet and brown half the onions and all the mushrooms in it. Stir in the rice, 1 1/2 teaspoons salt, the pepper and the egg. Stuff the peppers with the mixture. Mix the potato flour and water in a saucepan. Stir in the tomatoes, remaining salt and onions. Arrange the peppers in it, opend end up. Cover and cook over low heat 1 hour, basting frequently. Stir in the sour cream a few minutes before serving. Serves 6.


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