Vegetarian Stuffed Paprika
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 bell pepper (s)
- 500 g mushrooms
- 3 onion (s)
- 500 g cheese (shepherd`s cheese or feta cheese), reduced fat
- broth, instant (approx. 1 tablespoon)
Print Recipe
Pin Recipe Instructions
- Wash and clean the peppers (cut out the stalk and remove the seeds). Pre-cook in hot water for 15 minutes and rinse with cold water so that they do not continue to cook.
- Do not wash the mushrooms, just clean them and cut them into slices. Roughly dice the onions and cheese.
- Fry the mushrooms at high temperature in a non-stick pan or in a wok without fat. The mushrooms don`t need any fat to taste good. When the mushrooms are colored, the onions are added and the heat is reduced a little. Sweat everything for a few minutes (approx. 5) and season with broth.
- Remove the wok or pan from the heat. Then stir in the shepherd`s cheese or feta cheese and pour the mixture into the peppers. Place the filled peppers in a baking dish and cook for 20 minutes at 200 ° C in the oven.
- A bell pepper has about 290 kcal and is a real satiety maker. Green peppers have the fewest calories and red peppers taste the best. I take yellow ones.
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