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Stuffed Green Bell Peppers with Mushrooms



ž   8 green bell peppers

ž   7.5 oz. champignon mushroom

ž   oil

ž   1 glass of sherry

ž   2 garlic cloves

ž   2 tbsp flour

ž   3 cubes of beef stock

ž   salt and pepper to taste

ž   minced parsley




Fry peppers in hot oil and skin them. In a saucepan, fry the garlic in oil, then add the washed and diced mushrooms, and cook for 5 minutes. Whisk in the flour and then the sherry, the cubes of beef stock, and the minced parsley. Stir thoroughly until it boils and thickens. Season with salt and pepper to taste and remove from heat.


Open peppers sideways and stuff them with the cream mixture, then roll them up to their original shape, heat them in the oven and have them served with clam sauce.