Baked peppers stuffed with oyster mushrooms and cheese
4 servings
90 minutes
Baked pepper stuffed with oyster mushrooms and feta is a dish with a rich aroma and tender texture. It combines the earthy flavor of mushrooms, the creamy saltiness of cheese, and the slight bitterness of arugula to create a harmonious ensemble. This treat has roots in Russian cuisine, where baked vegetables with fillings are traditionally valued. Stuffed peppers are often seen as a festive or home dish that emphasizes the coziness and warmth of family meals. Baking until the skin puffs gives them a rich, caramelized flavor, while the final touch—balsamic vinegar—adds a light tang and depth. These peppers are perfect as a standalone dish or side to meat and make an exquisite option for a festive table.
1
Wash the peppers, make cuts along them, carefully remove the seeds under running water, and dry the peppers.
- Sweet pepper: 4 pieces
2
Wash the mushrooms well, remove the tough part of the stem, and chop finely.
- Oyster mushrooms: 300 g
3
Heat 2 tablespoons of olive oil in a pan and sauté the mushrooms, stirring, until golden brown.
- Olive oil: 3 tablespoons
- Oyster mushrooms: 300 g
4
Mash the cheese with a fork (if you take hard cheese, grate it). Chop the arugula.
- Feta cheese: 350 g
- Arugula: 1 bunch
5
Mix feta cheese, arugula, and sautéed mushrooms in a bowl, seasoning with black pepper to taste.
- Feta cheese: 350 g
- Arugula: 1 bunch
- Oyster mushrooms: 300 g
- Ground black pepper: to taste
6
Stuff the peppers with the mixture (I had enough filling left for one more pepper, resulting in 5 stuffed peppers - 3 large and 2 small).
- Sweet pepper: 4 pieces
7
Line the mold with foil or parchment.
8
Brush the peppers with olive oil, place them in a dish, and put them in a preheated oven at 200 degrees for 1 hour (until the skin puffs up). During the hour, gently turn the peppers several times for even roasting.
- Olive oil: 3 tablespoons
9
Serve the peppers hot, drizzled with balsamic vinegar.
- Balsamic vinegar: 1 tablespoon