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🍽️ Bell peppers stuffed with mushroom and breadcrumb mixture

343 kcal · 30 min · 4 servings

Ingredients

• 4 large red bell peppers
• 4 rolls
• 4 tbsp butter
• 100 g mushrooms
• 1 onion
• 1 clove garlic
• 2 tbsp fresh chopped parsley
• 1 egg
• 125 ml milk
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 200 ml vegetable broth

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Cut off the tops of the bell peppers and set them aside.
3. 3. Remove the seeds and white inner membranes from the bell peppers.
4. 4. Cut the bread rolls into small cubes.
5. 5. Heat 2 tablespoons of butter in a frying pan.
6. 6. Fry the bread cubes in the hot butter until golden brown.
7. 7. Remove the bread cubes from the pan.
8. 8. Let the bread cubes drain on kitchen paper.
9. 9. Clean the mushrooms and remove any dirt.
10. 10. Cut the mushrooms in half or into quarters, depending on their size.
11. 11. Peel the onion and the garlic.
12. 12. Finely dice the onion and the garlic.
13. 13. Fry the mushrooms in the remaining hot butter.
14. 14. Add the diced onion and garlic to the mushrooms.
15. 15. Sauté the onion and garlic briefly.
16. 16. Remove the pan from the heat.
17. 17. Fold the parsley into the mushroom mixture.
18. 18. Gently mix the mushroom mixture with the bread cubes.
19. 19. Add the egg and the hot milk to the mixture.
20. 20. Stir everything until a loose but not too soft mixture forms.
21. 21. Season the filling with salt, pepper, and nutmeg.
22. 22. Fill the bell peppers with the mixture.
23. 23. Place the stuffed bell peppers in a baking dish.
24. 24. Place the previously cut tops back onto the bell peppers.
25. 25. Pour the broth into the baking dish.
26. 26. Braise the bell peppers in the preheated oven for about 30 minutes, covered.
27. 27. Remove the cover from the baking dish.
28. 28. Braise the bell peppers for another 10 minutes, uncovered.

Nutrition per serving

• kcal: 343
• Protein: 11 g · Fett/Fat: 16 g · Carbs: 37 g