Stuffed Pepper with Brie and Breadcrumbs on Garlic Mushrooms

Vegetarian stuffed red pepper with brie and breadcrumbs served over a bed of sautéed garlic chestnut mushrooms.

Vegetarian Healthy Main Course Mushroom Cheesy

Estimated Nutrition

Calories

985.4

kcal / serving

985.4 kcal total

Carbs

54.5g

per serving

54.5 g total

Fat

76.2g

per serving

76.2 g total

Protein

24.8g

per serving

24.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Brie

chopped

Butter

for mushrooms

GrainsCereals

Breadcrumb

fresh

NutsSeeds

clove

Garlic

chopped

clove

Garlic

chopped for mushrooms

handful

Chervil

fresh, chopped

OilsFats

Olive Oil

for frying

Olive Oil

for drizzling

Vegetables

0.25

piece

Onion

finely chopped

0.25

piece

Courgette

chopped

piece

Red Pepper

half chopped and half left whole for stuffing

100

Chestnut Mushroom

sliced

Method

Stir in the chervil.

Melt butter in a pan and sauté mushrooms and garlic for 4 minutes.

Bake for 15 minutes until the pepper is soft and filling is golden.

Serve the pepper on top of the mushrooms and drizzle with remains of olive oil.

Heat olive oil in a frying pan and fry onion and courgette for 3 minutes.

Preheat the oven to 200°C.

Fill the whole pepper half with the mixture and place on a baking sheet.

Combine the mixture with breadcrumbs and Brie.

Add garlic and chopped pepper and fry for another 3 minutes.