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Peppers stuffed with mushrooms and goats cheese
Peperoni con ripieno di funghi e pecorino
Vegetarian Dishes for losing weight
Peppers stuffed with mushrooms and goats cheese
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2

1 portion contains approximately:

354 kcal
30 g protein
14 g fat
27 g              carbohydrates

 

  • 4 red or green peppers

  • 40 g onion

  • 250 g mushrooms

  • 2 tsp olive oil

  • 200 g low-fat goats cheese

  • 1 tbsp low-salt soya sauce

  • Salt

  • Pepper

  • 2 slices of wholegrain bread

  • 1

    Halve the peppers, remove the seeds and inner core, then blanch in boiling water for about 5 minutes.

  • 2

    Dice the onion and halve the mushrooms.

  • 3

    Heat the oil in a pan, add the diced onion and fry until translucent, then add the mushrooms and fry for about 5 minutes.

  • 4

    Roughly dice the sheep’s cheese, mix with the mushrooms, season to taste with salt, pepper and soy sauce.

  • 5

    Fill the halves of pepper with this mixture and cook in the oven for about 20 minutes at 180°C.

  • 6

    On the side: Serve with 1 slice of wholegrain toast.

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