A step-by-step recipe with a photo of making pepper boats with mushrooms at home. Treats for a festive and everyday table. Video recipe.
With the arrival of autumn, stuffed peppers appear on our tables. Now times have changed, and you do not have to wait for the onset of autumn to enjoy this bright, aromatic and amazingly tasty delicacy. Because stuffed peppers are sold in modern stores all year round. And by many, the most favorite recipe for making sweet stuffed peppers is stuffed with rice and meat. It's incredibly delicious, but it's not the only way to prepare this dish. If this classic recipe no longer impresses with its taste, and the soul requires variety, then I propose an original healthy dish. Sweet pepper boats stuffed with mushrooms and melted toasted cheese on top. This dish will pleasantly surprise even true gourmets with its taste and aroma.
Oven-baked pepper stuffed with mushrooms is a very appetizing dish that is easy to prepare. At the same time, it looks quite festive. This is a delicious recipe for all time. the dish can be made for a holiday or for a family dinner. Therefore, you can take note of the recipe for the guest table. The filling in pepper is juicy and tasty, it is no worse than the traditional stuffing with minced meat, which housewives most often use. Such peppers stuffed with mushrooms at home will definitely appeal to all eaters, and you will make it more than once. But before cooking, it will not be superfluous to take note of the little culinary tricks that will help make the dish more delicious.
- Caloric content per 100 g - 192 kcal.
- Servings - 4
- Cooking time - 1 hour 45 minutes
Ingredients:
- Sweet pepper - 2 pcs.
- Any spices and herbs - to taste
- Basil - a few twigs
- Eggplant - 1 pc.
- Vegetable oil - for frying
- Mushrooms - 200-250 g
- Ground black pepper - a pinch
- Cilantro - a few twigs
- Salt - 1 tsp or to taste
- Cheese - 70 g
Step-by-step preparation of pepper boats with mushrooms, recipe with photo:
1. Wash the eggplants, dry them, cut off the stalk and cut into small 1 cm cubes. If the vegetable is young, then it does not contain solanine, which contains bitterness. But if it is mature, then the bitterness will have to be removed. To do this, sprinkle the chopped vegetable pieces with salt, stir and leave for 15 minutes. When moisture droplets form on their surface, rinse them under running water. It is convenient to do this in a colander. Then leave them to dry.
Cut the mushrooms into cubes the same size as the eggplant. This recipe uses frozen mushrooms. If you take fresh fruits, use champignons for the filling. The easiest way to work with them. You can use seasonal mushrooms, though.
2. Heat vegetable oil in a skillet and send mushrooms with eggplant.
3. Fry food over medium heat, stirring occasionally, until golden brown.
4. Then season the food with salt, black pepper, any herbal spices and stir.
5. Wash cilantro and basil greens, dry, chop finely and add to the pan with food.
6. Stir the filling and remove from heat after 1-2 minutes.
7. Wash the pepper under running water and dry slightly with a paper towel. Cut it lengthwise along with the stalk. Do not cut it off so that the pepper does not creep and lose its shape during baking. Remove the inside of the seed box and cut off any excessively protruding inner baffles. Rinse the peppers again under cool running water both outside and inside.
Place the prepared peppers in a thick-walled deep baking dish with a non-stick coating. The thick walls of the cookware will allow the heat to spread evenly over the entire surface without overheating the peppers. If they are not stable and will roll over, support them with peeled potato wedges. This also gives you a delicious potato side dish.
When choosing peppers, be sure to make sure they are fresh. Good fruit without spots or bruises, firm and firm to the touch. The stalk of fresh pepper is fresh, green and firm. If you cut off its tip, then small droplets of moisture will appear on the cut. A yellowish and dried stalk, soft and flabby peppers, speak of not the first freshness of the fruit. It is better to refuse such a purchase.
If you are preparing a dish for a festive table, choose sweet bell peppers of a large size, ripe, with a bright color and a round shape. Use fruits of different colors, so the dish will look especially bright on the table.
8. Fill the peppers with the filling with a slight slide.
9. Grate the cheese and sprinkle on the filling. Cover the dish with baking foil or a lid, if available, and send the dish to bake in a heated oven to 180 degrees for 30 minutes. Then remove the foil and continue baking the pepper boats with mushrooms for another 10-15 minutes to brown them.
