Stuffed peppers are always tasty, satisfying and beautiful. I propose to cook this vegetable with fried mushrooms and please your household with a delicious and hearty dinner.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Stuffed peppers are cooked at any time of the year. sweet peppers are available all year round. In addition, if you are a thrifty housewife, then you probably froze this vegetable for future use. If you are just a novice cook and have not made such stocks, then next year be sure to save a couple of kilos of this vegetable for the winter. Moreover, it is very easy to freeze. To do this, it is necessary to completely clean the insides, wash the pepper, dry it well and freeze it. You can harvest them whole, or cut in half. The second option will save more free space in the freezer.
There are many options for making sweet peppers. They can be stuffed with meat with rice, vegetables, vegetables with fruits, fish, cereals like bulgur or couscous and other products. Today I suggest filling them with fried mushrooms with onions and cheese. This is a rather appetizing, tasty and satisfying snack that is suitable not only for a family dinner, but also for a festive feast. Therefore, if you are busy looking for new New Year's recipes, then this dish will be just the way. It looks beautiful and elegant, and the taste is delicate and piquant.
- Caloric content per 100 g - 195 kcal.
- Servings - 10
- Cooking time - 1 hour 10 minutes
Ingredients:
- Champignons - 1 kg
- Onions - 2 pcs.
- Refined vegetable oil - for frying
- Red sweet bell pepper - 5 pcs.
- Hard cheese - 100 g
- Salt - 1 tsp or to taste
- Ground black pepper - 1 tsp or to taste
Cooking peppers stuffed with mushrooms
1. Wash the champignons, dry and cut into cubes or strips. Instead of champignons, oyster mushrooms are perfect for this recipe.
2. Peel the onions, wash and chop into half rings or cut into cubes.
3. Place the pan on the stove. Pour in vegetable oil and fry the mushrooms and onions until golden brown. Season them with salt and black pepper. During frying, the mushrooms will secrete liquid, it can be drained, or evaporated over high heat. For example, I drain it, and then use it to make any sauces or dressings. In this recipe, for example, you can use this liquid by pouring it into each pepper. Then the filling will be softer.
4. Wash the peppers, remove the seeds, cut in half and place in an ovenproof dish. If you are using frozen peppers, you do not need to defrost them, they will thaw during cooking.
5. Fill each pepper with fried mushrooms and onions.
6. Cut the cheese into thin slices and place on top of each pepper. If desired, the cheese can be grated on a coarse grater.
7. Heat the oven to 180 degrees and send the peppers to bake for 45 minutes. They can be served both hot and cold.
See also a video recipe on how to cook peppers stuffed with mushrooms and rice with a vegetable side dish:
