Baked peppers stuffed with feta, fried vegetables and mushrooms
6 servings
60 minutes
Baked pepper stuffed with feta, sautéed vegetables, and mushrooms is a gastronomic poem embodying the richness of Mediterranean cuisine. In Greek traditions, baked vegetables play a key role, and the combination of sweet pepper, creamy feta, and aromatic mushrooms creates an incredible harmony of flavors. The soft texture of feta cheese blends smoothly with caramelized vegetables, giving the dish tenderness and richness. Light herbal notes of parsley highlight freshness while the baked pepper reveals natural sweetness, creating a rich flavor bouquet. This dish is perfect as a standalone light appetizer or as an accompaniment to traditional Greek sides. This recipe embodies simplicity and elegance infused with the spirit of sunny Greece.
1
Wash the pepper, place it on a baking sheet, and bake in the oven for 20 minutes. The pepper needs to be turned several times to bake evenly.
- Sweet pepper: 1 kg
2
Wash the mushrooms, cut them into large pieces, and fry in 2 tablespoons of oil.
- Champignons: 300 g
- Vegetable oil: 4 tablespoons
3
Chop the onion and garlic, fry them in the remaining oil, add grated carrot, mix and simmer until ready.
- Onion: 300 g
- Garlic: 3 cloves
- Carrot: 0.5 kg
- Vegetable oil: 4 tablespoons
4
Add mushrooms to the onion and carrot, add salt to taste, mix everything. Add chopped parsley.
- Champignons: 300 g
- Salt: to taste
- Parsley: 1 bunch
5
Peel the pepper, make a cut, and carefully remove the seeds.
- Sweet pepper: 1 kg
6
Crumble feta cheese
- Feta cheese: 100 g
7
Stuff the pepper with feta cheese and sautéed vegetables.
- Feta cheese: 100 g
- Onion: 300 g
- Garlic: 3 cloves
- Carrot: 0.5 kg
- Champignons: 300 g
- Parsley: 1 bunch