Paprika with Spicy Filling

Ingredients

• 2 slices white bread
• 100 ml milk
• 300 mushrooms
• 2 stems Parsley
• 3 spring onions
• 3 tbsp olive oil
• 12 bell peppers (red, yellow, green tip and regular vegetable peppers)
• Salt
• Pepper (freshly ground)
• 3 tbsp tomato paste
• 125 g grated Gruyère cheese
• vegetable oil (for greasing the dish)
• 100 ml heavy cream
• 100 ml Vegetable broth
• parsley (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Cut the bread into small cubes, mix with milk in a bowl and cover to soak.

3. 3.

   Clean the mushrooms, dice them, wash and pat dry the parsley, then chop finely.

4. 4.

   Trim the spring onions, rinse and cut into thin rings. Sauté the mushrooms and onions in olive oil over medium heat for about 3 minutes.

5. 5.

   Meanwhile, wash the peppers, cut off the tops, remove seeds and white membranes, and season the insides with salt and pepper.

6. 6.

   Mash the soaked bread with a fork, stir in 1 tbsp tomato paste, then add the mushrooms, spring onions, parsley and about two-thirds of the cheese. Fill the peppers with this mixture and arrange them side by side in a greased baking dish. Sprinkle the remaining cheese on top and place the tops back on.

7. 7.

   Whisk together the cream, remaining tomato paste and vegetable broth, pour into the baking dish and bake for about 35-40 minutes.

8. 8.

   Serve by placing the filled peppers onto warmed plates, garnish with parsley and serve with rice if desired.