Stuffed Red Peppers
|Button mushrooms||1 Cup (16 tbs)|
|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)|
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.