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Stuffed sweet pepper with mushrooms and feta

Main course – serves 4

3 tbsp stoned black olives
2 large Rustic Peppers
3 shallots
250 grams of shiitake mushrooms
salt and pepper
200 g feta
4 tbsp olive oil
1 courgette
8 tbsp grated Parmesan cheese
1-2 tsp rosemary


Cut the Rustic Peppers in half lengthways from top to bottom. Remove the seeds and brush the outside with olive oil. Finely chop the shallots and fry in two tablespoons of olive oil for around five minutes. Clean the shiitake mushrooms and chop into pieces. Cut the unpeeled courgette into cubes. Fry the shiitake mushrooms on a high heat together with the shallots for five to seven minutes. Add the courgette and the rosemary and fry for another five minutes. Crumble the feta cheese. Stir the feta cheese and the olives into the vegetable mixture and season to taste with salt and pepper.

Fill the pepper halves generously with the mushroom mixture and place them next to one another in an oven dish. Sprinkle the Parmesan cheese on top and bake the sweet peppers (uncovered) in the middle of a pre-heated oven at 180 degrees Celsius for 25 to 30 minutes.

Serve with fried or roast potatoes.