← All recipes

🫑 Spanish Mushroom Pepper Casserole with Garlic Bread Crunch

340 kcal · 45 min · 4 servings

Ingredients

• 4 Stk. Red peppers (large)
• 300 g White mushrooms
• 200 ml Coconut milk (can, full fat)
• 2 Scheiben White bread (stale)
• 3 Stk. Garlic cloves
• 3 EL Olive oil
• 1 TL Smoked paprika powder
• 1/2 TL Basil (dried)
• 1 TL Salt
• 1 Prise Sugar

Instructions

1. 1. Preheat the oven to 200 degrees Celsius fan-free.
2. 2. Cut the tops off the peppers and remove the core and seeds. Wash the inside and dry them.
3. 3. Slice the mushrooms into thin rounds.
4. 4. Crumble the stale white bread into coarse pieces.
5. 5. Heat 1 tbsp olive oil in a large pan. Fry the mushrooms until golden brown over medium heat, about 5 minutes.
6. 6. Combine the bread pieces and mushrooms in the pan. Toast the bread until it is crunchy.
7. 7. Press or finely chop the garlic and add it to the pan. Stir in the smoked paprika and dried basil.
8. 8. Pour in the coconut milk. Simmer the mixture for 2 minutes until it thickens slightly. Season with salt, pepper, and a pinch of sugar.
9. 9. Carefully fill the peppers with the mushroom-bread mixture. Place them tightly next to each other in a baking dish.
10. 10. Pour the rest of the olive oil over the stuffed peppers.
11. 11. Cover the baking dish tightly with aluminum foil.
12. 12. Place the baking dish in the oven for 20 minutes.
13. 13. Remove the foil and bake the peppers for another 10 minutes without foil until they are soft and the filling is slightly browned.
14. 14. Take the baking dish out of the oven and let it rest for 5 minutes before serving.

Nutrition per serving

• kcal: 340
• Protein: 12 g · Fett/Fat: 18 g · Carbs: 32 g