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Stuffed Pepper with Lemon and Garlic Mushrooms Recipe
|Red pepper||1⁄2 , deseeded|
|Olive oil||2 Tablespoon|
|Onion||1⁄2 , finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Chestnut mushrooms||4 Ounce, quartered (100 Gram)|
|Lemon juice||1 Tablespoon|
|Chopped mixed herbs||2 Tablespoon (Parsley, Chives And Coriander)|
|Cheddar||1 Ounce, grated (25 Gram)|
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
1) Pre- heat the oven to 200C/fan 180C/gas mark 6.
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.
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.