Passirovanny mushrooms pepper

10 sweet peppers

300 g mushrooms

? glass rice

2 onions

5 tomatoes

dill

5 tbsp. vegetable oil

black pepper

salt

Onion chop, finely chop the mushrooms and 2 tomatoes, fry them in butter, add the rice and pour 1 Cup of water, add salt and pepper, simmer on a slow fire.

To prepare the peppers and fill it with rice-vegetable stuffing, place in a saucepan.

The remaining tomatoes chop and fry in butter, add 1 Cup of hot water, add salt. The resulting sauce to pour over stuffed peppers, simmer them until tender.

Before serving, arrange greens.