Stuffed Bell Peppers with Mushrooms and Bread Crumbs
Paprika peppers stuffed with mushrooms and bread crumbs is a recipe featuring fresh ingredients from the fruit vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 large red bell peppers
- 4 rolls
- 4 tbsp butter
- 100 g Champignons
- 1 onion
- 1 Garlic clove
- 2 tbsp freshly chopped parsley
- 1 egg
- 125 ml milk
- Salt
- Pepper (freshly ground)
- Nutmeg (freshly grated)
- 200 ml vegetable broth
Instructions
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1.
Wash the bell peppers, cut off the tops, and remove seeds and white membranes. Dice the rolls and fry in 2 tbsp butter until golden brown. Remove from pan and drain on kitchen paper.
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2.
Clean the champignons and slice them according to size. Peel and finely dice the onion and garlic. Sauté the mushrooms in the remaining hot butter. Add onion and garlic, cook briefly, then remove from heat and fold in parsley.
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3.
Gently mix the bread cubes, egg, and hot milk until a not-too-soft but loose mixture forms. Season with salt, pepper, and nutmeg, then fill the peppers. Place the tops back on the peppers, pour broth over them, and bake covered for about 30 minutes in a preheated oven. Remove the lids and continue baking uncovered for another ~10 minutes.
