Peppers stuffed with cream cheese and mushrooms

Name: Peppers stuffed with cream cheese and mushrooms
Prep time: 40 min
Total time: 40 min
Yield: 1 Portion(en)
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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Preparation time:

40 min

Difficulty level:

Simple

Portion:

1

Nutritional values:

942

Calories

15 g

Carbohydrates

57 g

Protein

70 g

Fat

Ingredients:

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

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Preparation:

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:

Bowl

Grater

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