Stuffed Pepper with Lemon and Garlic Mushrooms Recipe

Summary

Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings1
CourseMethod
VegetarianMain Ingredient

Ingredients

 Red pepper1⁄2 , deseeded
 Olive oil2 Tablespoon
 Onion1⁄2 , finely chopped
 Garlic2 Clove (10 gm), crushed
 Chestnut mushrooms4 Ounce, quartered (100 Gram)
 Lemon juice1 Tablespoon
 Chopped mixed herbs2 Tablespoon (Parsley, Chives And Coriander)
 Cheddar1 Ounce, grated (25 Gram)

Nutrition Facts

Serving size: Complete recipe

Calories 473 Calories from Fat 354

% Daily Value*

Total Fat 40 g61.7%

Saturated Fat 10.2 g51.1%

Trans Fat 0 g

Cholesterol 29.8 mg

Sodium 200 mg8.3%

Total Carbohydrates 20 g6.6%

Dietary Fiber 4.3 g17.3%

Sugars 8 g

Protein 13 g26.1%

Vitamin A 54.9% Vitamin C 167.9%

Calcium 25.6% Iron 9.6%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Pre- heat the oven to 200C/fan 180C/gas mark 6.

MAKING
2) Place the pepper on a baking sheet. Then, pour 1 tablespoon of oil over it and bake for about 8 to10 minutes till it is soft.
3) As you bake the pepper, sauté the onion and garlic in the remaining oil for 4 minutes. Put in the mushrooms and again sauté for 4 to 5 minutes. Sprinkle the lemon zest, lemon juice and herbs over it and give it a stir.

SERVING
4) To serve: place the baked pepper on a plate and spoon in the mushroom mixture. Sprinkle some grated cheese on top and serve hot.
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