Filling peppers is a very cheap and tasty way to fill bellies. There is no limit to the amount of combinations that can be filled and roasted. Add some lovely side salad and eggs, and the plate looks lovely.
Roasted Stuffed Peppers – Onion, Mushroom and Cheddar Cheese, Served with Quails Eggs and Salad
- 6 Whole Peppers Red, Green or Yellow (can be mixed)
- 500 g Mushrooms Chopped
- 2 Large Onions Chopped
- 250 g Cheese Grated
- 12 Quails Eggs
- Salt & Pepper
- 3 tablespoons Olive Oil
- Put your oven on to pre-heat at approximately 180 C.
- Slice the top of your peppers and put it to one side. I had to take slivers off the bottom of mine to make them stand up, otherwise they just toppled over. If you buy your peppers loose, you can look for the perfect peppers to do this with. Hollow out the peppers and remove the seeds.
- Fill the peppers with grated cheese, pop the lids back on and place them on a baking tray. Sprinkle salt and pepper over the top, and drizzle olive oil over the top of the peppers.
- Bake in the oven for approximately 20 minutes, or until the peppers are soft.
- Lightly fry the mushrooms and onions in a frying pan and put the Quails eggs on to boil. 4 minutes in boiling water only.
- When the peppers are cooked, place them on a bed of lettuce or salad leaves. Take off the top and fill with the onions and mushrooms, add sliced quails eggs and serve.
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