Vegetarian stuffed peppers

Ingredients for 4 servings:

• 4 bell peppers
• 500 g mushrooms
• 3 onions
• 500 g cheese (shepherd’s cheese or feta cheese), reduced fat
• n. B. Broth, instant (approx. 1 tbsp)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

WW suitable

Wash and trim the peppers (remove the stems and seeds). Cook them in hot water for 15 minutes, then rinse them with cold water to prevent further cooking. Do not wash the mushrooms; just clean and slice them. Roughly dice the onions and cheese. Sauté the mushrooms at high heat in a non-stick pan or wok without fat. The mushrooms don’t need any fat to taste good. Once the mushrooms have browned, add the onions and reduce the heat slightly. Sauté everything for a few minutes (about 5) and season with stock. Remove the wok or pan from the heat. Then stir in the shepherd’s or feta cheese and fill the peppers with the mixture. Place the stuffed peppers in a baking dish and finish cooking in the oven at 200°C for 20 minutes. One pepper has about 290 kcal and is very filling. Green peppers have the fewest calories, while red ones taste best. I go for yellow ones.