Stuffed pepper with mushrooms, onion and bacon

Name: Stuffed pepper with mushrooms, onion and bacon
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g Mushrooms; 75 g streaky smoked bacon; 2 Onions; 1 TEASPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Fresh cream; 4 red peppers; 150 ml Vegetable broth

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 g Mushrooms
75 g streaky smoked bacon
2 Onions
1 TEASPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Fresh cream
4 red peppers
150 ml Vegetable broth

Directions

1
Clean, trim and quarter the mushrooms. Dice bacon. Peel onions and cut into fine sticks. Heat oil in a coated pan. Leave the bacon in it until crispy, take it out.
2
Fry the mushrooms and onions in hot frying fat while turning for 3-4 minutes, season with salt and pepper and remove. Mix onions, bacon, mushrooms and crème fraîche, season with salt and pepper. Cut off the stalk of the bell peppers about 1 1/2 cm thick as a lid.
3
Remove the seeds and wash the peppers. Cut the pepper straight at the bottom so that it stands upright. Fill the bell peppers with the mushroom-onion mixture. Place in a casserole dish and pour in the stock. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes.