Peppers stuffed with mushrooms and eggplant

2 servings

20 minutes

Pepper stuffed with mushrooms and eggplant is a delicate and aromatic dish that combines the velvety texture of eggplant with the rich flavor of champignons. This recipe, inspired by experimental cuisine, surprises with the combination of salty suluguni and spicy bryndza, creating a harmony of flavors. The spiciness of jalapeño adds liveliness to the pepper, while mayonnaise and sesame complete the composition with a rich and soft aftertaste. The dish is perfect for warm family evenings or as an original snack treat. Pan-fried, the pepper retains the juiciness of the filling, creating an appetizing contrast between its tender interior and slightly roasted exterior. Such an appetizer can impress both gourmets and lovers of simple yet refined tastes.

Energy value per serving

• Calories: 547.1
• Proteins: 11.5g
• Fats: 51.9g
• Carbohydrates: 10.8g

Ingredients

• Green bell pepper: 1 pc
• Olive oil: 3 tbsp
• Garlic: 1 clove
• Eggplants: 0.2 pc
• Champignons: 2 pc
• Lightly salted suluguni cheese: 40 g
• Feta cheese: 40 g
• Canned Jalapeno Peppers: 1.5 tbsp
• Mayonnaise: 2 tbsp
• Ground black pepper: 0.5 tsp
• Sesame: 0.5 tsp
• Sea salt: to taste

Cooking steps

1. Cut the top off the pepper and remove the seeds.

   Required ingredients:

   • Green bell pepper: 1 piece

2. Cut the eggplant into small cubes.

   Required ingredients:

   • Eggplants: 0.2 piece

3. Also chop the mushrooms.

   Required ingredients:

   • Champignons: 2 pieces

4. Place the eggplant and mushrooms in the heated oil (2 tbsp) in the frying pan.

   Required ingredients:

   • Olive oil: 3 tablespoons

5. After 3-4 minutes, add salt and stir. Reduce the heat to medium.

   Required ingredients:

   • Sea salt:  to taste

6. Add finely chopped garlic after another minute. Add salt.

   Required ingredients:

   • Garlic: 1 clove
   • Sea salt:  to taste

7. After a couple of minutes, transfer the roast to a deep bowl.

8. Chop both types of cheese into small pieces and add to the sauté.

   Required ingredients:

   • Lightly salted suluguni cheese: 40 g
   • Feta cheese: 40 g

9. Chop the jalapeño finely and add it to the other ingredients.

   Required ingredients:

   • Canned Jalapeno Peppers: 1.5 tablespoon

10. Add mayonnaise (1 tbsp) and season with black pepper.

    Required ingredients:

    • Mayonnaise: 2 tablespoons
    • Ground black pepper: 0.5 teaspoon

11. Mix the filling and tightly stuff the pepper with it.

    Required ingredients:

    • Green bell pepper: 1 piece

12. Close the pepper with the previously cut top.

13. Place the pepper in a hot pan with a spoon of oil.

    Required ingredients:

    • Olive oil: 3 tablespoons

14. Cover with a lid after a minute. Cook for about 6-7 minutes, turning occasionally.

15. When serving, grease with a tablespoon of mayonnaise and sprinkle with sesame.

    Required ingredients:

    • Mayonnaise: 2 tablespoons
    • Sesame: 0.5 teaspoon