Stuffed Peppers with Mushrooms and Cheese

A different way to enjoy stuffed peppers with rice, cheese and fresh mushrooms.
Choose beautiful, colorful peppers, juicy flesh and bright colors. The yellow and orange are generally sweeter, with a thinner skin and soft flesh.
Prepare and enjoy a healthy dish for a light meal.

work: 00h:30'

time: 01h:00'

medium: 3/5

Ingredients (4 servings) 8 colorful bell peppers 250 gr/ 9 oz fresh mushrooms 150 gr/ 5 oz cheese 2 mozzarella balls 8 tbsp rice 1 medium sized onion 2 cloves garlic 1 shot of wine 1 shot of olive oil 2 eggs 1 bell pepper salt, pepper, paprika	In large frying pan, add the oil and sauté the chopped onion and garlic until golden brown. Wash and boil the rice in plain water until almost ready. Strain.	Peel and chop the mushrooms into slices and a green pepper into small pieces. Add to the pan and sauté these together with the onion.
When done and the volume is reduced, quench with a shot of wine. Wait for the alcohol to evaporate and remove the pan from the heat. Set aside to cool.	In a large bowl add the cooked rice, the contents of the pan and two eggs.	Cut the cheese into small pieces and add to bowl. Sprinkle with spices. Mix well.
Wash the peppers and cut a top horizontal slice of the stem side. We will use it as cap. Remove the seeds carefully with a knife, without injuring the peppers. Fill them with filling almost to top, leaving a little room where you put the mozzarella, cut into thick slices. Sprinkle with paprika.	Brush an ovenproof pan and the peppers with oil. In an aluminum foil sheet, place the tops of the peppers. Brush them with some oil.	Put the pan and the foil with the tops in the preheated oven at 180°C/ 350° F/ Gas Mark 4. Cook for 30 minutes or until the peppers are cooked and the mozzarella is golden. Before serving, place the lids onto the peppers.

Enjoy a complete meal with few calories, accompanied with a fresh green salad.
Try it!