Baked Bell Peppers and Mushrooms with Filling
Baked bell peppers and mushrooms with filling is a recipe featuring fresh ingredients from the mushroom category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g large button mushrooms
- 8 ripe tomatoes
- 300 g stale white bread (should be relatively hard and dry)
- 3 garlic cloves (peeled)
- 2 small red peppercorns (deveined and finely chopped)
- olive oil (cold‑pressed)
- 1 egg (size L)
- Salt
- pepper (ground)
- 400 g green peppercorn (or substitute with bell pepper)
- 5 tbsp black olives in brine (Kalamata)
- 250 g sheep cheese (e.g., feta)
- 2 tbsp fresh thyme leaves
- olive oil (cold‑pressed)
Instructions
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1.
Clean the mushrooms and remove stems. Wash tomatoes, blanch, peel, halve, core, and dice finely.
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2.
Break or chop bread into pieces and pulse with chili and garlic in a food processor until very aromatic and sharp crumbs form.
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3.
Mix bread, tomatoes, egg, salt, pepper, and 4‑5 tbsp olive oil well; let rest for about 10 minutes. Brush mushrooms with olive oil and place on a baking tray. Fill with the bread mixture and bake at 230 °C (200 °C fan) for about 10 minutes until the filling is lightly browned. Serve warm or chilled.
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4.
Pit olives and finely chop. Crumble sheep cheese. Mix olives, cheese, 3 tbsp oil, salt, pepper, and thyme.
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5.
Wash peppercorns, dry, and carefully slit. Remove the core with a sharp knife while leaving the stem attachment. Preheat oven to 230 °C (200 °C fan). Oil a baking tray. Fill peppercorns with the olive‑cheese mixture. Bake in the hot oven for about 10 minutes until the cheese turns golden brown and the peppercorn skin folds slightly. Serve warm or cold.
