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Stuffed Red Peppers

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Ingredients
  Red peppers 6
  Button mushrooms 1 Cup (16 tbs)
  Bacon slices 4
  Onions 2
  Eggs 3
  Salt 1 Pinch
  Chopped parsley 5 Tablespoon
  Oil 1⁄2 Cup (8 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Black pepper 1⁄2 Teaspoon
  Sour cream 1⁄2 Cup (8 tbs)
  Sugar 1 Teaspoon
Directions

Cut off the tops of the peppers and scoop out the core and seeds.
Blanch in boiling salted water for 5 minutes.
Leave upside down to drain.
Chop the mushrooms coarsely; dice the bacon; peel and dice the onions.
Place the bacon in a pan, heat until the fat runs, then add the mushrooms and onions and fry for 5 minutes.
Lightly beat the eggs with a pinch of salt and the parsley and stir into the vegetables.
Cook on a low heat until the eggs are lightly set.
Remove from the heat.
Use to fill the blanched peppers.
Place in a roasting pan with the oil.
Cover with foil and cook in a hot oven (425° F) for 25 minutes.
Melt the butter and mix with the black pepper, sour cream and sugar.
Spoon over the peppers and cook for a further 5 minutes.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Dish: 
Stuffing
Ingredient: 
Pepper
Cook Time: 
10 Minutes
Servings: 
4

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