Stuffed Bellpepper with Mushrooms and Feta
Ingredients (for 2 people):
4 bell peppers • 1 onion • 8.5 oz mushrooms • 2 tsp olive oil • 7 oz feta • salt • pepper • soy sauce • 2 slices whole wheat toast
1 portion contains 460 cal
Cut bell peppers in half, remove caps and seeds. Blanch them in boiling water for about 5 minutes. Dice onions and halve mushrooms. Heat oil in pan and saute onions. Add mushrooms and saute for about 5 minutes. Dice feta and mix it with mushrooms. Season with salt, pepper and soy sauce. Fill bell peppers with sauteed vegetables and bake in the oven for about 20 minutes at 350°F. Serve with whole wheat toast.