This pepper has a festive stuffing. Instead of the usual stuffing with rice – ham, mushrooms and soft cheese.
Sweet peppers – 5-6 pcs.
Bow – 1
Carrots – 1
Mushrooms (champignons or oyster mushrooms) – 200g
Leek – 1 stalk
Vegetable oil – 2-3 tbsp. spoons
Ham – 250-300g
Eggs – 2
Nutmeg – Pinch
Ground black pepper
Mozzarella Suluguni cheese – 120g
Meat broth – 250ml
Parsley and dill
Peel and finely chop the onion. We clean the carrots and cut them into small cubes. Leek cut into thin half-rings. Mushrooms (I have oyster mushrooms) cut into slices. Ham cut into small cubes.
Heat oil in a pan and fry onion. Add the prepared carrot and leek. Fry, stirring, up to 5 minutes.
Add the mushrooms with the ham and fry for another 5 minutes. Salt and pepper.
Lightly beat the eggs with cream, salt, season with nutmeg.
Add the cream with the eggs in the pan and stir until thick.
Large sweet Percina cut in half and cleaned of seeds. Small peppers are left whole, cut off the top and cleanse the seeds.
Fill the halves and whole peppers with stuffing, put them on a baking sheet and pour the meat broth. Put the pan in the oven heated to 200 ° C for 20 minutes.
Ready pepper sprinkle with finely chopped greens.
Categories: Main Dish