How To Cook Stuffed Peppers With Porridge And Mushrooms Baked With Yellow Cheese - Recipe

Maryam Ayres Author: Maryam Ayres Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Stuffed Peppers With Porridge And Mushrooms Baked With Yellow Cheese - Recipe

Learn how to cook "Stuffed peppers with porridge and mushrooms baked with yellow cheese". Delicious recipe.

Required products :

  • 300 grams of boiled mushrooms crow's feet
  • 4 tablespoons olive oil
  • 1 stalk fresh thyme
  • 3 sprigs of parsley
  • 200 grams of yellow cheese
  • 1 onion
  • 1 clove garlic
  • 1 teaspoon salt
  • a pinch of black pepper
  • 1/2 teaspoon ground corn kernels / corn flour
  • 4-5 red peppers (for filling)

 

Method of preparation :

Finely chop the cooked mushrooms and fry them for 10 minutes in 2 tablespoons of olive oil. Remove from the heat and add the chopped thyme and parsley. Grate the yellow cheese.

In a deep frying pan, heat the remaining olive oil and fry the chopped onion in it until transparent (approximately 5 minutes). Then add the chopped garlic and stew for about a minute, stirring.

Then pour 3 teaspoons of water into the pot, add salt and wait for it to boil (over high heat).
It's time to pour the cornflour into the boiling liquid and stir constantly with a wooden spoon. Reduce the heat and let the mixture thicken (about 5 minutes).

Once this is done, remove from the heat and mix with the mushrooms and half of the cheese.

Cut off the top of the peppers, remove the seeds and fill the formed cups with the porridge. Close them with the lids.

Bake in the oven, which you previously heated to 200 degrees. In the bowl in which you arrange the peppers, pour a little water (100-150 milliliters) and cover with aluminum foil.

After half an hour of roasting, remove the cover and lids of the peppers. Sprinkle with the remaining yellow cheese and return to the oven for another ten minutes to redden the surface.

Close again with vegetable lids before serving.

Enjoy your meal!

 

More on the topic:
  • Polenta (porridge) with vegetables and fresh basil
  • Polenta with cherry tomatoes, yellow cheese and goat cheese
  • Porridge with shrimp, corn and vegetables
  • Oatmeal cakes with egg

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