Stuffed Peppers with Chanterelles

In this recipe, peppers are stuffed with a mixture of chanterelles, bacon, onions, and eggs instead of ground meat, adding a special aroma and reducing calories.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Bell pepper, green, fresh

  • 125 g Mushrooms, mauve

  • 50 g Meat, pork, smoked bacon

  • 2 piece Onion, raw

  • 3 pieces Egg, goose, fresh

  • 1 bouquet Parsley, fresh

  • 1 dl Oil, plant, sunflower

  • 0.5 dl Sweet cream

  • pinch Salt, table

  • pinch Spices, pepper, black

  • 5 g Spices, paprika

  • 50 g Butter, salted

  • 1 dl Sour cream, with less fat

Steps

  1. Wash the peppers. Carefully cut around the stem of each pepper with a narrow, sharp knife. Remove the stem along with the seeds. Rinse the peppers with cold water to remove any remaining seeds. Bring a large pot of salted water to a boil, add the peppers, and cook for five minutes. Remove the pot from the heat, take out the peppers, and drain them.

  2. Clean the mushrooms, rinse them quickly under running water, drain, and chop them coarsely. Peel and chop the onion. Cut the bacon into cubes. Sauté the onion and bacon in a pan for three minutes. Add the mushrooms and sauté for another two minutes. Season with a pinch of salt. Preheat the oven to 250 °C.

  3. Wash the parsley, shake it dry, and chop it. Beat the eggs with two tablespoons of water using a whisk, then mix in the parsley and salt. Combine this mixture with the onion, bacon, and mushrooms.

  4. Grease a baking dish with oil and arrange the peppers in it with the openings facing upward. Fill the peppers with the mushroom mixture. Mix the sour cream, pepper, and paprika, and pour this mixture over the peppers. Cover the dish with aluminum foil and bake for 25 minutes in the preheated oven.

  5. Melt the butter in a small pot and mix it with the sour cream. After 25 minutes of baking, remove the dish from the oven, take off the foil, and pour the butter and sour cream mixture over the peppers. Return the dish to the oven without the foil and bake the stuffed peppers for another five minutes.

Nutrition Information (Per 100g)

  • Calories: 111.61 kcal
  • Fat: 8.06 g
    • Saturated Fat: 3.18 g
  • Carbohydrates: 3.88 g
    • Sugars: 1.4 g
  • Protein: 4.03 g
  • Fiber: 0.78 g

Advice

If there are vegetarians among the diners, omit the bacon. Instead of chanterelles, you can use button mushrooms, but the dish will not have the same aroma. This filling can also be used to stuff other suitable vegetables (onions, tomatoes).