Description
Saftige Paprikaschoten, gefüllt mit cremiger Kräuterfrischkäse-Schmand-Mischung, würziger Salami, zarten Champignons und Wiener. Goldbraun überbacken, zart schmelzend und pikant—ein schnelles, herzhaftes Geschmackserlebnis.
Ingredients
Scale
- Paprikaschoten (bell peppers)
- 4–5 Champignons (mushrooms)
- 1 container Schmand (sour cream)
- 1 container Kräuterfrischkäse (herb cream cheese)
- 1/2 package grated cheese (e.g., Parmesan)
- 1 egg
- 250 g Salami
- 3 Wiener sausages
- 1/2 stalk celery
- Salt
- Pepper
- Slices of Saint Albray cheese (optional, for topping)
Instructions
- Preheat your oven to 200°C (392°F) to ensure it reaches the right temperature while you prepare the other ingredients.
- Wash the bell peppers thoroughly under running water. Cut each pepper in half lengthwise and carefully remove the seeds and white membranes inside using a small knife or your fingers. Set the prepared pepper halves aside.
- Clean the mushrooms with a damp paper towel to remove any dirt. Cut the mushrooms, salami, and Wiener sausages into small, even cubes to ensure they cook evenly.
- Wash the celery stalk and trim the ends. Slice it lengthwise if needed, then dice it into small pieces.
- Place the diced mushrooms, salami, Wiener sausages, and celery in a large mixing bowl.
- Add the herb cream cheese (Kräuterfrischkäse), sour cream (Schmand), grated cheese (such as Parmesan), and one egg to the bowl with the chopped ingredients.
- Season the mixture with salt and freshly ground black pepper to taste. Use a large spoon to mix all the ingredients thoroughly until they are well combined and the filling is creamy and cohesive.
- Arrange the prepared pepper halves on a baking tray lined with parchment paper or lightly greased to prevent sticking.
- Carefully spoon the filling mixture into each pepper half, pressing down gently so the filling is compact and reaches the top of each pepper.
- If desired, place a slice of Saint Albray cheese or another soft cheese on top of each filled pepper for an extra creamy and flavorful topping.
- Place the baking tray with the filled peppers in the preheated oven. Bake for about 30 minutes, or until the peppers are tender, the filling is cooked through, and the cheese is golden and bubbling.
- Remove the baking tray from the oven and allow the stuffed peppers to cool for a few minutes before serving. Serve warm, garnished with fresh herbs if desired.
Notes
You can substitute the salami and Wiener sausages with other meats or make a vegetarian version by omitting the meat. Adding fresh herbs like parsley or chives to the filling can enhance the flavor. For a spicier version, add a pinch of chili flakes or diced jalapenos to the mixture. Serve the stuffed peppers with a side salad or crusty bread for a complete meal.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
