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stuffed peppers
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
2 servings
Com Sal
@comsalecarinho- Ingredients
- Recipe
- Pepper (whichever color you like best)1 unit(s)
- Mushrooms (I used shimeji)200 g
- Ricotta Cream150 g
- Fresh ricotta200 g
- Olive oil, salt, black pepper and spices to taste
- Start with the mushrooms: cut off the hard part of the base and discard. Then cut the mushrooms into small pieces, season with salt and pepper and sauté in a skillet with olive oil for 5 minutes (or until wilted). Reserve
- Cut the pepper in half and remove all the white part and seeds. Use a spoon to help with the hardest parts (that way you don't pierce the peppers). The green part of the stem just pull with your hands. Place on a baking sheet and season well with olive oil, salt and pepper (if you have a cooking brush, it helps a lot).
- Mix the ricotta (dissolve with your hands), the ricotta cream and the mushrooms. Season with salt and pepper and mix well. Generously fill the peppers (if it's small, you can make two).
- Bake in the oven (180°) for 30 minutes!
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