John Myers
Contents
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Ingredients
For the pepper filling
- 250 g Mushrooms
- 4 Red peppers
- 1 Onion
- 1 Hot peppers
- 2 Clove of garlic
- 100 g Grated Gouda
- 1 bunch Parsely
- 3 tbsp Soy sauce
- Chinese spice
- Salt, pepper from the mill
- Clarified butter
For the sauce
- 250 g Mushrooms
- 1 Red peppers
- 1 Onion
- 125 ml White wine
- 125 ml Vegetable broth
- 0,5 tsp Coriander
- 0,5 tsp Basil
- Chinese spice
- Salt, pepper from the mill
Instructions
For the pepper filling:
- Clean the onion, garlic and hot peppers on a pepper and cut into small cubes. Clean the mushrooms and cut them into small cubes. Finely chop the parsley.
- First sauté the onions with the garlic in clarified butter. Then add the peppers and paprika. Let the whole thing stew for 3 minutes. Now add the diced mushrooms and fry for 10 minutes. Now season with salt, pepper, Chinese spices and parsley. Season to taste and fill the pepper halves with it.
For the sauce:
- Clean the onion and bell pepper and cut into cubes. Clean and quarter the mushrooms. Now sauté the onions in clarified butter until translucent. Add the paprika and let it steam briefly. Now add the mushrooms and the spices. Deglaze with the white wine and vegetable stock and simmer for 5 minutes over low heat. Season to taste with salt.
- Put the sauce in a baking dish and place the pepper halves in the sauce. Sprinkle the pepper halves with the grated cheese and bake the whole thing for 30 minutes at 180 ° C in the oven.
- We had turkey schnitzel and rice with it. Good Appetite.
Nutrition
Serving: 100gCalories: 77kcalCarbohydrates: 0.9gProtein: 6.2gFat: 4.3g
