Stuffed peppers in cheese sauce
easy
105 mins
105 mins
Ingredients
- 1 Bread rolls from the previous day
- 2 red, yellow and green peppers (approx. 175 g each)
- 250 g Mushrooms
- 2-3 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Onion
- 1/2 bunch Thyme
- 600 g Turkey mix (ready seasoned minced turkey)
- 1 Egg
- 300 ml Vegetable broth (instant)
- 30 g Butter
- 30 g Flour
- 1/4 l Milk
- 100 g medieval Gouda cheese
Directions
- 1
Soak the rolls in plenty of water. Wash the peppers and cut off the upper part of each pepper as a lid. Hollow out and wash the peppers. Clean the mushrooms, wash if necessary and cut into slices.
- 2
Heat 1-2 tablespoons of oil in a frying pan and sauté the mushrooms. Season with salt and pepper. Take them out of the pan and let them cool down. Peel and finely dice the onion. Wash the thyme, dab dry and chop finely.
- 3
Squeeze the bread rolls well and put them in a bowl with onion, minced meat, egg, mushrooms and thyme and knead them. Fill the bell peppers with the mixture and place them in an ovenproof dish. Add the stock and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 50-60 minutes.
- 4
After half the cooking time, sprinkle with the remaining oil and possibly place the paprika lids on the stuffed peppers and add to the cooking time. Remove the peppers from the mould and keep warm. Pour stock through a sieve and measure 1/4 litre.
- 5
Heat butter in a pot and dust with flour. Deglaze with stock and milk and bring to the boil while stirring. Simmer at low heat stirring occasionally for 3-4 minutes. Grate cheese finely, add to sauce and melt in it.
- 6
Season to taste with salt and pepper. Fill the sauce into the dish, add the peppers and serve. Rice tastes good with it.
Nutrition Facts
770 kcal
23 g
54 g
49 g
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