Pepper stuffed with liver and mushrooms
Date icon - Master recipes 23.09.2022
9 Views icon - Master recipes
Recipe information Information icon - Master recipes
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Cooking:
40 min.
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Servings per container:
20
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Complexity:
Middle
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Calorie content:
5.75
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Carbohydrates:
0.04
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Fats:
0.26
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Squirrels:
0.81
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Water:
0.92

Ingredients

Title Value
1. Bell pepper 4 PC.
2. Chicken liver 400 gram
3. Champignon 100 gram
4. Creamy 30 Ml
5. Garlic 3 clove

Cooking

1 . Stage

Products needed.

1. Stage. Products needed.

2 . Stage

Peel the peppers from the core and seeds. And boil them in water for 2-3 minutes after boiling.

1. Stage. Peel the peppers from the core and seeds. And boil them in water for 2-3 minutes after boiling.

3 . Stage

Peel liver from foils, cut into cubes, fry in vegetable oil.

1. Stage. Peel liver from foils, cut into cubes, fry in vegetable oil.

4 . Stage

Add salt, pepper, cream, mushrooms, garlic. Simmer for 5-7 minutes.

1. Stage. Add salt, pepper, cream, mushrooms, garlic. Simmer for 5-7 minutes.

5 . Stage

Cool, grind in a blender or meat grinder to the consistency of pâté.

1. Stage. Cool, grind in a blender or meat grinder to the consistency of pâté.

6 . Stage

Stuff the peppers densely with pâté.

1. Stage. Stuff the peppers densely with pâté.

7 . Stage

Use a very sharp knife to cut the peppers into circles. Place them on the lettuce leaves. I kept them in the refrigerator for about an hour before slicing.

1. Stage. Use a very sharp knife to cut the peppers into circles. Place them on the lettuce leaves. I kept them in the refrigerator for about an hour before slicing.