Ingredients

  • 6 pieces of dried mushroom
  • 1 tablespoon chicken fat
  • ½ cup cooked rice
  • 5 fresh mushrooms, peeled and chopped
  • 1 tablespoon minced onion
  • 2 egg yolks
  • 2 tablespoons bread crumbs
  • Salt and pepper
  • 6 green peppers
  • 2 cups tomato purée
  • ¼ cup sugar

Method

  1. Soak rhe dried mushrooms the night before you plan to make this.
  2. Drain mushrooms, squeeze, and put through a food grinder. Sauté in chicken fat over low heat for about 30 minutes.
  3. Mix rice, chopped raw mushrooms, sautéed dried mushrooms, minced onion, egg yolks and bread crumbs. Add salt and pepper to taste.
  4. Cut off stem ends of peppers and remove seeds and membranes. Stuff pepper shells with the rice and mushroom mixture.
  5. In a separate pot mix tomato purée, 1 cup water and the sugar. Gently place green peppers in tomato sauce. Cover, and cook over low heat for about 30 minutes.
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