Main Page
Festive table
Pepper stuffed with mushrooms

Mushroom-Stuffed Peppers

These mushroom-stuffed peppers are a real winner. Along with the mushrooms, this recipe adds shredded white cabbage for extra juiciness and a well-rounded flavor. The filling comes out so good you could serve it on its own — but paired with the peppers and a tomato–sour cream sauce, it's downright irresistible. Serve the peppers as is, or round out the plate with potatoes, rice, or pasta.

naniki

Recipe author

Composition / ingredients

Servings:

Bell pepper

Mushrooms

100

White cabbage

Onion

Vegetable oil

Tomato juice

0.5

Sour cream

0.5

Hard cheese

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 2 g

Fats 56 % 9 g

Carbohydrates 31 % 5 g

110 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Ready to make mushroom-stuffed peppers? Gather everything on the ingredient list.
Step 2:

Thaw the mushrooms and chop them finely (I used a wild mushroom mix).
Step 3:

Finely chop the cabbage and onion the same way.
Step 4:

Heat the oil and sauté the onion first, then add the mushrooms and cook until all the liquid has cooked off. Stir in the cabbage and cook until tender.
Step 5:

Halve the peppers lengthwise and scoop out the seeds and core.
Step 6:

Spoon the mushroom-and-cabbage mixture into the pepper halves. Set them in a baking dish and drizzle in a little oil.
Step 7:

Stir the tomato juice and sour cream together and pour the sauce over the peppers.
Step 8:

Bake for about 30 minutes in an oven preheated to 400°F (200°C) — covered with foil at first, then uncovered.
Step 9:

Serve with fresh herbs and the sauce from the pan.

These mushroom-stuffed peppers make a great main course. Feel free to work other vegetables, rice, or ground meat into the mushroom filling — it'll be delicious either way.
Frozen or dried mushrooms work in place of fresh (you'll need 5–6 times less dried than fresh). Thaw frozen mushrooms however is convenient (the microwave's defrost setting works well — check your appliance's manual) and drain off the liquid. If a little extra moisture won't hurt the recipe, you can even use them straight from frozen. Dried mushrooms should be rinsed well, since they aren't washed before drying, then soaked in cold water for at least 2–3 hours.
For more tips and tricks, see our article: "Cream and sour cream in a sauce: how to keep them from curdling."