This Middle-Eastern appetizer features Peppers, Butter, Diced onions, Mushrooms — chopped, Half-cooked rice. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Dairy Stuffed Peppers
Description
This Middle-Eastern appetizer features Peppers, Butter, Diced onions, Mushrooms -- chopped, Half-cooked rice. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Cut a 1-inch piece from the stem end of the peppers.
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Scoop out the seeds and fibers carefully.
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Cook the peppers in boiling water for 5 minutes, then drain.
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Melt half the butter in a skillet and brown half the onions and all the mushrooms in it.
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Stir teaspoons salt, the pepper and the egg.
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Stuff the peppers with the mixture.
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Mix the potato flour and water in a saucepan.
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Stir in the tomatoes, remaining salt and onions.
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Arrange the peppers in it, opend end up.
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Cover and cook over low heat 1 hour, basting frequently.
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Stir in the sour cream a few minutes before serving
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 332.3kcal
- % Daily Value *
- Total Fat 15.8g25%
- Saturated Fat 9.1g46%
- Cholesterol 68.6mg23%
- Sodium 8236.6mg344%
- Total Carbohydrate 42.0g15%
- Dietary Fiber 5.5g22%
- Sugars 10.4g
- Protein 8.8g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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