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Ingredients
Baked Stuffed Peppers and Mushrooms
- For the stuffed mushrooms
- 500 grams large button Mushroom
- 8 ripe Tomatoes
- 300 grams day-old white bread (best if hard and dry)
- 3 garlic cloves (peeled)
- 2 small, red chili peppers (seeded and finely chopped)
- olive oil
- 1 large egg
- salt
- freshly ground peppers
For the stuffed mushrooms: Clean mushrooms and remove stems. Rinse tomatoes and blanch in hot water for a few seconds, rinse in cold water and peel. Halve and remove seeds, then cut into small cubes.
Tear bread into pieces and process together with chile peppers and garlic in the food processor to make aromatic and spicy breadcrumbs.
Combine breadcrumbs with tomatoes and 4-5 tablespoons of olive oil, season with salt and pepper and mix well. Let stand for about 10 minutes. Brush mushrooms with olive oil and arrange on a baking sheet. Stuff with the mixture and bake in preheated oven at 230°C (approximately 450°F) for about 10 minutes or until stuffing is lightly browned. Serve mushrooms warm or cold.
For the peppers: Pit olives and chop finely. Crumble feta cheese finely. Combine olives with feta cheese and 3 tablespoons of oil, season with salt, pepper and thyme.
Rinse and halve peppers, remove seeds and ribs. Grease baking pan. Stuff peppers with olive and feta mixture and arrange in a baking pan. Bake in preheated oven at 230°C (approximately 450°F) for about 10 minutes or until stuffing is golden brown. Serve warm of cold.
(Percentage of daily recommendation)
| Calorie | 645 cal. | (31 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.3 g | (38 %) |