Who doesn't love stuffed bell peppers? Probably, such people do not exist. There are many ways to prepare this wonderful dish.
Hungarians, for example, stuff peppers with stewed cabbage, in Italy they like to stuff peppers with meat. Well, I propose a summer version of stuffed peppers - potatoes and mushrooms.
Cooking this dish will not take much time, and we will need completely ordinary products.
This option is especially good in hot weather, and serving it to your favorite household for dinner will also be a pleasant surprise.
Cooking time 60 minutes
For cooking we need:
Bulgarian pepper - 8 pieces
Potatoes - 1 kg.
Fresh mushrooms - 500 grams
Hard cheese - 200 grams
Onion - 2 large onions
Parsley - a bunch
Olive oil - 50 grams
Butter - 100 grams
First, prepare the pepper, wash it, cut off the cap (do not throw it away) and put it in salted and boiling water for one minute. Do not cook pepper for more than a minute. We take out with a slotted spoon and cool.
Then we boil the potatoes and turn them into mashed potatoes with the help of a flea market. You don't need to add anything, just knead it.
Now we need to fry the mushrooms. We fry the mushrooms peeled and washed under running water in a frying pan preheated with oil. We take two types of butter, butter 50 grams + vegetable 20 grams. When the mushrooms are almost ready, add the onion cut into strips and bring it to readiness over high heat.
We add fried mushrooms with onions to mashed potatoes, salt and pepper. Hard cheese, for example "Dutch", we cut into cubes and also add to the potatoes. Finely chopped parsley is also sent there.
The pepper is already cold and can be stuffed. Stuff the pepper tightly and cover with a hat. We put it upright in a high frying pan, pour with the remaining butter (butter + vegetable) and put in the oven for 30-40 minutes at 180 degrees.
When the pepper is ready and browned, take it out of the oven and serve with the white sauce prepared in advance.
How to make the sauce
A glass of sour cream, a tablespoon of flour, butter, 50 grams of water or broth, salt, pepper, seasonings.
We bring all the ingredients to a boil, while constantly stirring. The sauce should have the consistency of yogurt.
It is advisable to add grated Parmesan cheese to the sauce, 50-70 grams.
This dish can be served even cold, especially if it is more than 30 degrees outside.
