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Stuffed Pepper with Brie and Breadcrumbs on Garlic Mushrooms

Vegetarian stuffed red pepper with brie and breadcrumbs served over a bed of sautéed garlic chestnut mushrooms.

VegetarianHealthyMain CourseMushroomCheesy

Estimated Nutrition

Per Serving Total
Calories 985.4 kcals 985.4 kcals
Carbohydrates 54.5 grams 54.5 grams
Fat 76.2 grams 76.2 grams
Protein 24.8 grams 24.8 grams
Cook Time
25 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
50
g
Brie
chopped
30
g
Butter
for mushrooms
GrainsCereals
75
g
Breadcrumbs
fresh
NutsSeeds
1
clove
Garlic
chopped
1
clove
Garlic
chopped for mushrooms
1
handful
Chervil
fresh, chopped
OilsFats
15
ml
Olive Oil
for frying
15
ml
Olive Oil
for drizzling
Vegetables
0.25
piece
Onion
finely chopped
0.25
piece
Courgette
chopped
1
piece
Red Pepper
half chopped and half left whole for stuffing
100
g
Chestnut Mushrooms
sliced

Steps

  • Preheat the oven to 200°C.
  • Heat olive oil in a frying pan and fry onion and courgette for 3 minutes.
  • Add garlic and chopped pepper and fry for another 3 minutes.
  • Combine the mixture with breadcrumbs and Brie.
  • Fill the whole pepper half with the mixture and place on a baking sheet.
  • Bake for 15 minutes until the pepper is soft and filling is golden.
  • Melt butter in a pan and sauté mushrooms and garlic for 4 minutes.
  • Stir in the chervil.
  • Serve the pepper on top of the mushrooms and drizzle with remains of olive oil.