Stuffed peppers with mushrooms and fungi

60 min
Suitable for vegetarians
Seasonal period: October, November
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Olive oil 0.025 l
Garlic, bulb 0.5 ud
Onion 0.1 kg
Frozen chopped mushrooms 0.05 kg
Rice 0.05 kg
Pepper sauce 0.75 l
Parsley 5.0 g
Margarine 0.011 kg
Plain flour 0.011 kg
Ground white pepper 0.03 g
Ground nutmeg 0.03 g
Table salt 0.75 g

For this recipe, the following elaborations are needed:

  • Open the pepper cans and cut the edges to make them even. Place them flat to give them a quick bake in the oven to dry them a bit.
  • Elaborate a pepper sauce.
  • Make a 70 g besamel to bind the pepper filling.
  • Cook the rice English style.
  • To make the filling: 
  • Sauté the garlic and the onion and when they are gently fried, sauté the mushrooms and fungi over it. Finally, season with salt and pepper. 
  • Degrease if necessary and transfer it to a suitable container, add the rice and the necessary vegetable stock to bind the filling. 
  • Let it cool.
  • Fill the peppers with the filling, normally with a pastry bag and place them in an ovenproof plate. 
  • It is important to fill the pepper with just the right amount, to enable the pepper to be completely closed.  


  • Coat the peppers and bake them in the oven to make them hot. 
  • Garnish the plate with chopped parsley. 
Nutritional information (1 portion)
Fiber 6.59 g
Saturates 2.61 g
Monounsaturated fatty acids 8.68 g
Polyunsaturated fatty acids 2.03 g
Cholesterol 6.67 mg
Calcium 209.75 mg
Iron 3.06 mg
Zinc 0.63 mg
Vitamin A 532.58 ug
Vitamin C 56.05 g
Folic acid 104.05 ug
Salt (Sodium) 640.52 mg
Sugars 11.97 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.