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Mushroom-stuffed peppers

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2 servings
1 hour 10 min

Bell pepper - 1 pc., Mushrooms - 100 g, White cabbage - 80 g, Onions - 80 g, Vegetable oil - 30 g, Tomato juice - 0.5 pack, Sour cream - 0.5 pack, Hard cheese - 10 g, Salt - to taste

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

Defrost the mushrooms and finely chop (I have assorted forest mushrooms).

Also finely shave cabbage and onions.

Fry the onions first in the oil, then add the mushrooms, fry until all the liquid has evaporated, add the cabbage and bring to the softness.

At peppers cut lengthwise, remove the seed box.

Stuff the halves with the resulting mushroom and cabbage mixture. Place in a baking dish, pouring some oil into it.

Pour in the sauce from the mixed tomato juice and sour cream.

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

Serve with the greens and the resulting sauce.