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Stuffed peppers with corn, mushrooms and salami

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Ingredients for 4 servings:

  • 2 bell peppers, red
  • 2 large tomatoes
  • 1 can of corn, approx. 330 g
  • 1 can of mushrooms, approx. 290 g
  • 6 slices of salami, approx. 200 g
  • 1 onion(s)
  • 1 tbsp tomato paste
  • Pizza seasoning
  • Grated cheese for topping

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Dice the tomatoes, mushrooms, salami, and onions. Place them in a mixing bowl with the corn. Season with pizza seasoning, if desired. Add the tomato paste and mix. Cut the peppers in half and remove the stem and seeds. Place the peppers in a baking dish and fill with the prepared mixture. Sprinkle with cheese. Bake in an oven preheated to 180°C (top/bottom heat) for about 15 minutes on the second rack.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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