John Myers
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Champis and Paprika Stuffed
The perfect champis and paprika stuffed recipe with a picture and simple step-by-step instructions.
- 2 Giant mushrooms
- 2 Pointed peppers, red
filling
- 50 gr Sheep cheese
- 50 gr Buffalo mozzarella
- 50 gr Pecorino cheese
- 0,5 Red Onion
- 0,25 Pepper, red
- 0,5 bunch Parsely
- 1 toe Garlic
- 4 el Olive oil
- 4 el The champis
marinade
- 3 el Olive slices, pickled
- 2 toes Garlic, crushed
- 4 el Olive oil
- 4 el Water
- 2 el Lemon juice
- 1 tl Tabasco
- 2 el Parsley, chopped
- 1 el French herb mixture, or oregano-to gusto
- 1 tl Sugar
- I cleaned and hollowed out champis and pods .. I kept the inside meat of the champis !! For the filling I chopped all the ingredients very finely, filled up with olive oil and mixed vigorously., mashed with a fork ..
- Peppers and mushrooms were filled with the filling .. I put champis and pods in an ovenproof dish. all the ingredients of the marinade were now in the mold. I closed the mold with cling film and put it in the refrigerator overnight to pull it through.
- the next day the whole thing was put in the oven .. top-bottom heat, 170 degrees, 40 minutes. With baguette .. delicious !!!!!!! hearty !!!!! Mediterranean !!! healthy until you drop – smile ……………………
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