Stuffed Peppers
Peppers parboiled so they soften evenly, then filled with mushrooms, ham and onion bound in a little sauce. A buttered crumb topping browns while the filling heats through.
Ingredients
- green peppers — 6 pcs
- onion, finely chopped — 1 pc
- butter — 2 tbsp
- mushrooms, chopped — 4 tbsp
- cooked ham, finely chopped — 4 tbsp
- brown sauce or gravy — 80 ml
- breadcrumbs — 3 tbsp
- buttered breadcrumbs — 3 tbsp
Instructions
- Cut a lid from the stem end of each pepper and scrape out the seeds.
- Parboil the peppers in salted water for 15 minutes, then drain them upside down.
- Soften the onion in the butter, add the mushrooms and cook until their liquid has gone.
- Stir in the ham, the sauce and the plain breadcrumbs, and season to taste.
- Fill the peppers, stand them in a baking dish and top each with buttered crumbs.
- Bake at 180°C (350°F) for about 25 minutes, until the crumbs are browned.