Table of contents:
- Ingredients for Mushroom and Feta Stuffed Peppers
- Method for preparing peppers stuffed with mushrooms and feta cheese
Video: Pepper Stuffed With Mushrooms And Feta Cheese. Step-by-step Recipe With Photo
Stuffed with mushrooms and feta cheese, peppers are perfect for lunch or barbecues on hot summer days. But this dish is no less desirable in the fall, when you bring the last fruits of pepper from your garden. This variation of stuffed peppers is meat-free and can be used by people on a vegetarian diet.
In this recipe, we used Ramiro sweet peppers, popular for grilling.
But, depending on personal preferences, you can also stuff hot or slightly hot peppers in this way. In this case, it is advisable to choose varieties that have narrow, elongated conical pods.
- Cooking time: 50 minutes
- Quantity: 4-5 medium peppers
Ingredients for Mushroom and Feta Stuffed Peppers
- 4-5 sweet peppers;
- 200 grams of mushrooms (champignons or oyster mushrooms);
- 1-2 onions;
- 1-2 ripe tomatoes;
- 100 grams of feta cheese or "Fetax";
- 1 bunch of dill and / or basil (only leaves are used);
- 4 sprigs of thyme (optional);
- 4 cloves of garlic;
- 4 tablespoons olive or other vegetable oil
- coarse sea salt and freshly ground black pepper.
Method for preparing peppers stuffed with mushrooms and feta cheese
Before starting to prepare vegetables, preheat the oven to 190 degrees.
You can use any mushrooms for stuffed peppers, but most often mushrooms or oyster mushrooms are on sale. Chop the onion into half rings and cut the mushrooms into small pieces.
Combine mushrooms and onions and fry in a pan with a little oil for 20 minutes, stirring occasionally. Cool slightly.
Place the washed and dried peppers on a cutting board and make a T-shaped cut in each fruit. In this case, the longest part of the "T" will run parallel to the pod, and the top of the "T" will be in the thickest top of the pepper.
Open the cut peppers and carefully remove all seeds from the inside. At the same time, it is undesirable to remove the outer stalk, firstly, the peppers with a tail, even in finished form, will look attractive, and secondly, due to the removal of the stalk, the pods will not be able to keep their shape well, and the minced meat will fall out over the top.
Chop tomatoes (preferably for convenience, use plum-shaped fruits) chop as thin as possible. Chop the herbs and garlic into small pieces, or use ready-made dried garlic powder. Cut the feta cheese into small squares.
Place the peppers on a foil-lined baking sheet and gently fill with fried mushrooms, tomato wedges, cheese chunks, basil, thyme and garlic. Try not to break the pods, otherwise they will lose too much juice and turn out to be dry.
Close the cuts carefully, sprinkle the stuffed peppers liberally with olive oil, season with coarse sea salt, season with freshly ground black pepper and place in the oven.
The approximate cooking time for stuffed peppers in the oven is 20-25 minutes, until the peppers begin to brown and burst. Then remove from oven and let cool.
Peppers stuffed with mushrooms and feta cheese become most delicious when their temperature approaches room temperature.