Stuffed red peppers with mushrooms

Peppers is something I’m incredibly fond of, no matter the ridge type of bell pepper, it’s something I use a lot in my food dishes, everything from sweet to strong bell pepper, gets a thumbs up here in this house. You can do so much with peppers, everything from filling with meat to filling with vegetables, and it tastes just as good with everything. Love the smell it gives to the food dishes.

I spent about 30 minutes on this food right here.

You need:

  • 6 red banana peppers
  • 500 grams/ 17.6 oz of mushrooms
  • 18 cherry tomatoes
  • 2 spring onions
  • 3 chilli peppers green
  • Salt
  • Black pepper
  • Oregano
  • Cracked cheese

Here’s how you do it:

Begin by preheating the oven to 175 ° C / 347 ° Fahrenheit and then begin to finely chop the mushroom, spring onion and two green banana peppers. Divide the cherry tomatoes in two. Mix everything together, add spices and taste how you want it to tast.
Wash the peppers first, then use a sharp knife, cut the paprika longitudinally, just below the stem and all the way down to just above the point.
Gently pull the sides of the bell pepper and pull it out and throw the white membrane and seeds inside. Set aside until you are ready to stuff.
Gently spoon the mushrooms and cherry tomato mixture into the peppers until it is full.

Fry in the oven for 20 to 30 minutes, add cracked cheese about 5 to 10 minutes before removing the banana peppers from the oven.

Fine-cut the last chilli bell pepper that you can add over the dish before serving.

Here’s another twist on stuffed peppers:

One of my favorite recipe. ENJOY!


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