🫑 Stuffed Peppers with Mushroom-Mincing Filling

Name: Stuffed Peppers with Mushroom-Mincing Filling
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 Stk Peppers (large, red or yellow); 200 g Mushrooms (fresh); 150 g Soy granules or Beef mince; 1 Stk Onion; 2 EL Tomato paste; 100 ml Cooking cream (or soy cream); 1 TL Paprika powder (sweet); 1 Prise Salt; 1 Bund Parsley (fresh)

450 kcal · 45 min · 4 servings

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Ingredients

4 Stk Peppers (large, red or yellow)
200 g Mushrooms (fresh)
150 g Soy granules or Beef mince
1 Stk Onion
2 EL Tomato paste
100 ml Cooking cream (or soy cream)
1 TL Paprika powder (sweet)
1 Prise Salt
1 Bund Parsley (fresh)

Instructions

1. Preheat the oven to 180 degrees. Wash the peppers, cut off the tops, and remove the pith and seeds.
2. Finely chop the onion and mince the mushrooms. Fry the vegetables in a little oil.
3. Fry the soy granules (or mince meat) until crispy. Stir in the tomato paste and paprika powder.
4. Deglaze the mixture with the cooking cream. Season generously with salt. Garnish with chopped parsley.
5. Carefully fill the pepper shells with the meat-vegetable mixture. Place them in a baking dish.
6. Pour 50 ml of water into the dish. Cover with aluminum foil and bake for 25 minutes. Then remove the foil and bake for another 10 minutes uncovered.

Nutrition per serving

kcal: 450
Protein: 28 g · Fett/Fat: 18 g · Carbs: 45 g