Stuffed peppers with balsamic mushrooms

Ingredients for 1 servings:

• 1 medium-sized bell pepper(s)
• 100 g tartar
• ¼ onion(s)
• 1 egg yolk
• 25 g feta cheese (light)
• 20 g blue cheese (light
• 1 tsp broth, clear (powder)
• Cayenne pepper
• curry
• Thyme
• Paprika powder
• ½ garlic clove(s)
• 1 dashes Worcestershire sauce
• 2 m.-large mushrooms
• oil
• 1 tsp balsamic vinegar
• Leaf lettuce, green

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the bell pepper, cut off the top, and hollow out the stems and seeds. In a bowl, combine the tartar with the onion and 1/2 garlic clove (both finely chopped), the egg yolk, the spices, including a dash of Worcestershire sauce, and the stock powder. Finely dice both pieces of cheese and add them to the tartar mixture. Stuff the bell peppers with the mixture and place the caps on top. Place them in a prepared dish or covered with foil on a baking sheet and bake/grill in a preheated oven for 35 minutes. Meanwhile, wash, trim, and dice the mushrooms, then lightly fry them with 1/2 teaspoon of oil. Finally, pour 1 teaspoon of balsamic vinegar over the mushrooms in the pan and deglaze them, turning the mushrooms frequently with a spatula to ensure the vinegar gets evenly distributed. Arrange some washed lettuce leaves on the plate and scatter the mushrooms on top. Once cooked, add the bell peppers to the plate and serve. The pepper is suitable for WW (5.5 p.)