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Stuffed Bell Pepper

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6
serves

INGREDIENTS

600 g mushrooms
200 g shallots
200 ml soy cream
6 bell peppers
Olive oil, to measure

INSTRUCTIONS

  1. 1
    Chop finely the mushrooms and shallots.
  2. 2
    Cut off head of bell pepper and clean the inside.
  3. 3
    Sauté 300 g of mushrooms with the shallots in olive oil to measure.
  4. 4
    Add the soy cream, allow to cook for a couple of minutes on low heat. Remove, turn to a paste with the aid of a mixer.
  5. 5
    Using the same sauté, sauté the remaining 300 g of mushrooms. Mix in the paste.
  6. 6
    Fill the bell peppers, roast at 200ºC for as long as needed.

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preparation methods
dietary restrictions Vegan
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