Peppers stuffed with mushrooms and feta cheese
Peppers stuffed with mushrooms and feta cheese are ideal for lunch or barbecue on hot summer days. But this dish is no less desirable in the fall, when you bring the last fruits of pepper from your garden. This variation of stuffed peppers does not contain meat products and can be used by people who follow a vegetarian diet.
In this recipe we used "Ramiro" sweet pepper, popular for grilling.
You can read more about this pepper in the article The legendary sweet pepper “Ramiro” - the experience of cultivation and use.
But, depending on personal preferences, hot or slightly hot peppers can also be started in a similar way. In this case, it is desirable to choose varieties having narrow elongated pods of conical shape.
- Time for preparing: 50 minutes
- Amount: 4-5 medium sized peppers
Ingredients for Peppers Stuffed with Mushrooms and Feta Cheese
- 4-5 sweet peppers;
- 200 grams of mushrooms (champignons or oyster mushrooms);
- 1-2 bulbs;
- 1-2 ripe tomatoes;
- 100 grams of feta cheese or “fetax”;
- 1 bunch of dill and / or basil (only leaves are used);
- 4 branches of thyme (optional);
- 4 cloves of garlic;
- 4 tablespoons of olive or other vegetable oil;
- coarse sea salt and freshly ground black pepper.
A method of preparing peppers stuffed with mushrooms and feta cheese
Before preparing vegetables, preheat the oven to 190 degrees.
Mushrooms for stuffed peppers can be used any, but mushrooms or oyster mushrooms are most often found on sale. Chop the onion in half rings and cut the mushrooms into small pieces.
Mix mushrooms with onions and fry in a pan with a little oil for 20 minutes, stirring occasionally. Cool a little.
Put the washed and dried peppers on a cutting board and make a T-shaped incision in each fruit. In this case, the long part of the letter "T" will run parallel to the pod, and the upper part of the "T" will be in the thickest upper part of the pepper.
Open the cut peppers and carefully remove all the seeds from the inside. In this case, it is undesirable to remove the external stalk, firstly, peppers with a tail, even in finished form, will look attractive, and secondly, due to the removal of the stalk, the pods will not be able to keep their shape well, and the stuffing will fall out through the top.
Tomatoes (it is advisable to use plum-shaped fruits for convenience) chop as thin as possible. Chop greens and garlic into small pieces, or use ready-made dried garlic powder. Cut feta cheese into small squares.
Remind youthat only the original cheese of Greek origin can bear the name Feta, therefore, in Russian stores the analogue of this cheese under the name Fetaxa is most often found.
Put the peppers on a baking sheet covered with food foil, and carefully fill them with fried mushrooms, tomato slices, slices of cheese, basil, thyme and garlic. At the same time, try not to break the pods, otherwise they will lose too much juice and turn out to be rather dry.
Carefully close the cuts, sprinkle abundantly on the stuffed peppers with olive oil, salt with coarse sea salt, season with freshly ground black pepper and put in the oven.
The approximate cooking time of stuffed peppers in the oven is 20-25 minutes, until the peel of the pepper begins to brown and burst. Then remove from the oven and let them cool.
The most delicious pepper stuffed with mushrooms and feta cheese becomes when its temperature approaches room temperature.
Enjoy your meal!