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Stuffed peppers with mushrooms and zucchini

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Ingredients for 2 servings:

  • 4 bell peppers
  • 1 zucchini
  • 4 mushrooms
  • 1 carrot(s)
  • 1 garlic clove(s)
  • 1 egg(s)
  • 2 spring onions
  • some cheese
  • some chili flakes
  • salt and pepper
  • some olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

Wash and halve the peppers, then spread them on a baking sheet lightly greased with oil. Grate all ingredients, mix well, season with salt and pepper, and add chili flakes if desired. Fill the pepper boats with the mixture. Sprinkle cheese over the pepper halves. Bake in a preheated oven at 170°C (convection oven) for about 20 minutes.

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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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