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Dairy Stuffed Peppers

Goulash.Chefs's picture
Ingredients
  Green peppers 6
  Butter 5 Tablespoon
  Diced onion 2 Cup (32 tbs)
  Mushrooms 1 Pound, chopped
  Half cooked rice 2 Cup (32 tbs)
  Salt 2 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Egg 1
  Potato flour 2 Tablespoon
  Water 1 Cup (16 tbs)
  Canned tomatoes 2 Cup (32 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Chop off a 1-inch piece from the stem ends of the peppers.
2. Remove and discard seeds and fibers carefully.
3. In a pan, take peppers. Add boiling water to it. Cook it in peppers for 5 minutes. Drain water.

MAKING
4. In a skillet, melt half the quantity of butter.
5. Add half the quantity of onions and mushroom. Brown it.
6. Add rice, 1 1/2 teaspoons salt and pepper. Break an egg into it.
7. Fill the pepper with the above mixture.
8. In a saucepan, take a mixture of potato flour and water.
9. Add tomatoes, remaining salt and onions.
10. Place the stuffed peppers such that the open end is facing upwards.
11. Cover and cook over a low flame for an hour, basting frequently.

SERVING
12. Add sour cream a few minutes before serving Dairy Stuffed Peppers.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Jewish
Course: 
Side Dish
Method: 
Basting
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pepper
Preparation Time: 
5 Minutes
Cook Time: 
65 Minutes
Ready In: 
70 Minutes
Servings: 
4

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