Bell Pepper Stuffed with Mushrooms and Eggplant
Main Dishes | Author's cuisine
⏳ Time
20 minutes
🥕 Ingredients
12
🍽️ Servings
2
Description
Bell Pepper Stuffed with Mushrooms and Eggplant
Ingredients
- Orange Bell Peppers - 1 piece
- Olive Oil - 3 tablespoons
- Garlic - 1 clove
- Eggplants - 0.2 pieces
- Pickled Chanterelles - 2 pieces
- Lightly Salted Muksun - 1.4 oz
- Feta cheese - 1.4 oz
- Canned Jalapeño Peppers - 1½ tablespoons
- Mayonnaise - 2 tablespoons
- Ground Black Pepper - ½ teaspoon
- Toasted Sesame - ½ teaspoon
- Ocean salt - to taste
Step by Step guide
Step 1
Cut the top off the bell pepper and remove the seeds.
Step 2
Dice the eggplant into small cubes.
Step 3
Also chop the mushrooms.
Step 4
Place the eggplant and mushrooms into a heated pan with oil (2 tablespoons).
Step 5
After 3–4 minutes, add salt and stir. Reduce the heat to medium.
Step 6
After another minute, add finely chopped garlic. Add salt.
Step 7
After a couple of minutes, transfer the sautéed mixture to a deep bowl.
Step 8
Cut both types of cheese into small pieces and add them to the sautéed mixture.
Step 9
Finely chop the jalapeños and add them to the other ingredients.
Step 10
Add mayonnaise (1 tablespoon) and season with black pepper.
Step 11
Mix the filling and tightly stuff it into the bell pepper.
Step 12
Cover the pepper with the top that was cut off earlier.
Step 13
Place the pepper in a hot pan with a spoonful of oil.
Step 14
After a minute, cover with a lid. Cook for about 6–7 minutes, turning occasionally.
Step 15
When serving, spread a tablespoon of mayonnaise on top and sprinkle with sesame seeds.
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