Peppers Stuffed with Champignons

by Editorial Staff

Baked bell peppers stuffed with mushrooms and vegetables is a delicious and easy dish for a family dinner!

Cook: 1 hour

Servings: 4


  • Bulgarian pepper – 4 pcs.
  • Champignons – 300 g
  • Bulb onions – 1 pc.
  • Carrots – 1 pc.
  • Sour cream – 100 g
  • Vegetable oil – 2 tbsp
  • Salt to taste
  • Ground black pepper – to taste


  1. We will prepare the necessary products. For stuffing, we will choose sweet peppers of two colors, rounded.
  2. Peel the mushrooms from the film and cut the mushrooms into small pieces.
  3. Peel the onion and cut into small cubes.
  4. Peel and grate the carrots on a fine or medium grater.
  5. Heat vegetable oil in a frying pan. Put the chopped champignons in a frying pan and fry them over high heat, stirring occasionally, for 5-7 minutes.
  6. Add onions and carrots to the mushrooms and fry the vegetables over medium heat for 10 minutes until soft.
  7. Add sour cream, salt and black pepper to the vegetables with mushrooms. Mix well and simmer everything together for another 5 minutes. The filling is ready.
  8. Cut off the tops from the bell peppers and remove the seeds and partitions from the peppers.
  9. Fill bell peppers with cooked mushroom filling.
  10. Put the peppers stuffed with mushrooms and vegetables in a baking dish, cover with “hats”. We send it to the oven preheated to 180 degrees. Stuffed peppers in the oven will be ready in 25-30 minutes.
  11. Serve hot baked bell peppers stuffed with champignons.

Bon Appetit!

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