Stuffed bell peppers with potato and mushrooms

Go to all recipes for: Vegetables, Mushrooms, Potatoes 

Ingredients:

100 gr slices bacon

1 tablespoon oil

2 potatoes

100 gr mushrooms in slices

2 large red bell peppers

salt

1 small can (200 gr) peas

pepper

Preparation:

© Janneke's Recipe pages - recipe vegetable, potato

Fry the bacon at medium heat. Put the fried pieces bacon in a bowl and crumble.

Add the oil to the bacon-fat in the pan and fry the small cubed potatoes for about 5 minutes. Add the mushrooms and cook another 5 minutes while stirring.

Add the peas and keep the mixture warm over low heat.

Half the bell peppers in the length and remove stem, seeds and white ribs. Cook the bell peppers in water with salt for 5-7 minutes and drain. Place upside down in a strainer on the pan with the cover on to keep warm.

Fill the bell pepper halves with the potato mixture and sprinkle with the crumbled bacon.