Mushroom-Stuffed Peppers with Cabbage

Peppers stuffed with mushrooms are an excellent dish. In this recipe, white cabbage is added to the mushrooms for juiciness and balanced taste. The minced meat turns out very attractive, it can be used as an independent dish, and in tandem with pepper and tomato-sour cream sauce it is simply delicious! These peppers can be served on their own, or you can prepare a side dish of potatoes, rice or pasta.
cook time: 1h 10 min
Ava Prescott
Mushroom-Stuffed Peppers with Cabbage

Nutrition Facts (per serving)

110
Calories
9g
Fat
5g
Carbs
2g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Sour cream 0.5 cup
Hard cheese 10 g
White cabbage 80 g
Bulb onions 80 g
Vegetable oil 30 g
Mushrooms 100 g
bell pepper 1 pc
Tomato juice 0.5 cup

Recipe instructions

Step 1

Step 1
How to make peppers stuffed with mushrooms? Prepare the products according to the list.

Step 2

Step 2
Thaw the mushrooms and finely chop them (I used assorted wild mushrooms).

Step 3

Step 3
Also finely chop the cabbage and onion.

Step 4

Step 4
First fry the onion in oil, then add the mushrooms, fry until all the liquid has evaporated, add the cabbage and cook until soft.

Step 5

Step 5
Remove the seed capsule from the peppers, cut lengthwise.

Step 6

Step 6
Stuff the halves with the resulting mixture of mushrooms and cabbage. Place in a baking dish with a little oil.

Step 7

Step 7
Pour in a sauce made from mixed tomato juice and sour cream.

Step 8

Step 8
Bake for about half an hour in an oven heated to 200 degrees, first under foil, then without it.

Step 9

Step 9
Serve with herbs and the resulting sauce.

Additional rubrics

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