Peppers are suitable for many fillings, from rice to meat or fish. Those that we propose today, filled with minced meat and mushroomsThey are one of the simplest versions that we can create, but there are many more.
They become a great alternative as main course both in winter and in summer, accompanied by a salad, a soup or vegetable cream. The peppers that serve as a container should be tender and slightly wrinkled. This is not the case in the photos that I show you because they are taken in the middle of the process; When I realized that I had not taken the photos of the final result, we had already eaten them.
Ingredients
- 4 red peppers
- Extra virgin olive oil
- 1 cebolla
- 1 garlic clove
- 1 green pepper
- 1 tray of mushrooms, chopped
- 280 g. minced meat
- 1 glass of white wine
- Salt and black pepper
Step by step
- Heat the oil in a frying pan and sauté the onion and garlic for 6-8 minutes
- Then add the green pepper and fry for a few more minutes until tender.
- Then add the mince and give a few turns before adding the sliced mushrooms. Season and cook for a few minutes.
- Pour the white wine and let it reduce and the alcohol evaporate. Then turn off the heat and reserve.
- Preheat oven to 200ºC
- Wash the red peppers, cut the lid off and remove the inner seeds.
- Place them in an oven safe container and fill them with the mixture of meat and mushrooms.
- Drizzle them with oil and take them to the oven for 25 minutes at 190ºC or until they are tender and wrinkled. I used large peppers with a thicker skin and I decided to bake them without filling for 10 minutes, before adding the filling.
- We remove the stuffed peppers from the oven and serve hot.