# At first, peel the
onion, slice finely into half circles, dice the
carrot,
potato and
tomatoes, and slice the
banana pepper finely.
# Put the oil into the skillet, when it gets hot, add the
onion. When the
onion turns into transparent add the
carrot,
banana pepper,
potato,
tomatoes and canned green
peas respectively and the 5 minute rests after adding each one.
# After adding the salt, add the
mushrooms finally, cook for about 1-2 more minutes and remove from the stove. (The ingredients should be par-cooked.)
# When the cooked mixture is cooling down, place the peeled kidneys on the tray, get the fatty sides down. Cover the lid on and cook for about 15 minutes.
# Remove the extra fat of the kidneys, reverse the kidneys cover the lid on again and cook the other sides of the kidneys over medium heat for 5 more minutes.
# Drain the kidneys and place onto an oven tray with edges, get the holes of the kidneys up and stuff them.
# Place the tray into the oven which was set to 329 F, cook for 35 minutes, and remove from the oven. Sprinkle the grated kashar
cheese all over, and then place the tray into the oven again and cook for 10 more minutes.
# Place the cooked stuffed kidneys on the service plate, and garnish it with the remaining stuffing.
