After Christmas my bum like the width of Niagara Falls ... so to drop a bit, or even cause your belly to the state niewypukłego save a little bit. Hence, today's lunch - vegetarian, quick and above all very tasty.
keep my distance to publish. Yoga, spinning tea and plans - all day, with yes!
stuffed peppers.
forgot this dish, and yet not so long ago she visited the home every housewife as a side dish or main course and admired about its originality (remember what it was a hit with my aunt when I was something around five years). By the way, looking in the memory of these "jewels" of the family events that prescribed for the calendar pages wyrywanego - still remember the toast, "Hawaii" with pineapple, ham, cheese and cherry? God, that it is someone ever came up with ...
2 red peppers
200g rice 200g mushrooms
½ cans of corn
½ cans of red beans
1 onion
½ tsp coriander seeds
½ tsp cumin
2 tsp chilli powder
1 tablespoon soy sauce
2 tablespoons tomato puree
peppers washed, cut away from the bottom on slice so that they can safely stand on a plate and odkroiłam of them forming the upper part of the same lid. Wydrążyłam jacks seed rinsed with warm water and dried with a cloth. Rice cooked in salted boiling water, and this time I put it in hot oil, sliced \u200b\u200bmushrooms. When I added zrumieniły onions, corn, beans and spices and I was suffocating for 5 minutes. Poured rice, mixed it all, and to impose the full in the peppers. Covered with a lid put together in a casserole and I put in literally 5-10 minutes in the oven (it has about 180 degrees) to the blended flavors. Wyjęliśmy when the peppers were slightly soft but still crunchy and szamaliśmy with joy. :) 
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