Peppers stuffed with cream cheese and mushrooms - recipe | FoodPal
Halve and seed the peppers. Preheat the oven to 200 °C top/bottom heat. Dice the mushrooms, salami and the cooked ham and put them in a bowl. Add cream cheese,
Ingredients
- 1 (150 g) Bell pepper (red, fresh)
- ½ (30 g) Egg, hen egg (organic, free range)
- 1 Pinch(s) Salt, table salt, sea salt
- 1 Pinch(s) Pepper (black)
- 50 g sour cream, sour cream (24% fat)
- 60 g Salami
- 100 g Mushrooms Mushrooms (fresh)
- 65 g Gouda cheese (48% fat, grated)
- 65 g Cooked ham
- 50 g Cream cheese herbs (20% fat)
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