Peppers stuffed with mushrooms and cheese
4 servings
30 minutes
Bell peppers stuffed with mushrooms and cheese are a harmonious combination of tender sweet peppers and aromatic mushroom filling. This dish originates from Russian cuisine, where special attention is paid to natural ingredients and rich flavors. Oven-baked pepper halves are filled with a juicy mix of sautéed mushrooms, onions, parsley, nuts, and cheese, creating an amazing balance of textures — the softness of the mushrooms, the crunch of the nuts, and the stretchiness of melted cheese. A light soy note emphasizes the depth of flavor. This dish is perfect for both family dinners and festive tables, delighting with its vibrant appearance and exquisite aroma. It pairs excellently with greens or sour cream sauce, making each bite even richer and more appetizing.
1
Cut the yellow sweet peppers in half, remove the stems and seeds, and immerse them in boiling salted water for 5 minutes.
- Bell pepper: 4 pieces
- Salt: to taste
2
Finely chop the onion and lightly sauté it in olive oil. Chop the mushrooms, add finely chopped parsley, soy sauce, pepper, salt, and mix with nuts and mushrooms.
- Onion: 1 head
- Olive oil: 2 tablespoons
- Button mushrooms: 200 g
- Parsley: 60 g
- Soy sauce: 2 tablespoons
- Ground black pepper: to taste
- Salt: to taste
- Walnuts: 65 g
3
Fill the pepper halves with the prepared mixture, place on a greased baking sheet, and bake in the oven.
- Bell pepper: 4 pieces
- Cheese: 100 g
- Olive oil: 2 tablespoons
