What to cook for lunch? Every housewife asks this question. After all, you want something tasty, original, satisfying and not time-consuming. Try to cook bell peppers stuffed with mushrooms and cabbage, very simple, tasty and fast enough.
It is necessary
- - 4 bell peppers,
- - 400 g of mushrooms,
- - 320 g white cabbage,
- - 320 g of onions,
- - 120 g of vegetable oil,
- - 2 glasses (200 ml) tomato juice,
- - 2 glasses (200 ml) sour cream,
- - 50 g of hard cheese,
- - salt to taste.
Instructions
Step 1
Defrost the mushrooms in advance, cut into small pieces. For cooking, you can use both fresh and frozen mushrooms. Tasty with mushrooms.
Step 2
Peel the onion and cut into small cubes. Chop the cabbage finely.
Step 3
Heat vegetable oil in a frying pan, in which fry the onion. Add prepared mushrooms to the onion, fry until the liquid evaporates. Then add cabbage to mushrooms and onions, simmer until soft.
Step 4
Rinse the bell peppers, cut them in half lengthwise and remove the seeds.
Step 5
Put the cabbage and mushroom filling in each half of the bell pepper. Pour some oil into a heat-resistant form. Transfer the stuffed peppers to a mold.
Step 6
In a bowl, combine tomato juice with sour cream. Pour the resulting sauce over the peppers.
Step 7
Preheat the oven to 200 degrees. Cover the tin with foil and place in the oven. Bake under foil for 15-20 minutes. Then remove the foil, sprinkle with cheese and bake for another 10-15 minutes. Garnish with fresh herbs before serving.
