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Peppers stuffed with cream cheese and mushrooms

Peppers stuffed with cream cheese and mushrooms

Preparation time:
40 min
Difficulty level:

Nutritional values:

15 g
57 g
70 g


Bell pepper (red, fresh)Bell pepper (red, fresh)1 (150 g)
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)½ (30 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
sour cream, sour cream (24% fat)sour cream, sour cream (24% fat) 50 g
SalamiSalami 60 g
Mushrooms Mushrooms (fresh)Mushrooms Mushrooms (fresh) 100 g
Gouda cheese (48% fat, grated)Gouda cheese (48% fat, grated) 65 g
Cooked hamCooked ham 65 g
Cream cheese herbs (20% fat)Cream cheese herbs (20% fat) 50 g


Step 1:
Halve and seed the peppers. Preheat the oven to 200 °C top/bottom heat.
Step 2:
Dice the mushrooms, salami and the cooked ham and put them in a bowl. Add cream cheese, sour cream, egg and grated cheese. Mix everything together well. If necessary, season a little more with salt and pepper.
Step 3:
Pour the mixture into the halved peppers. Bake in the oven for about 30 minutes.

Macronutrient distribution:

The recipe Peppers stuffed with cream cheese and mushrooms is composed of the following macronutrients.

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Kitchen utensils needed:

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