Bell Pepper Stuffed with Mushrooms and Eggplant

Ingredients

• Orange Bell Peppers 1 piece
• Olive Oil 3 tablespoons
• Garlic 1 clove
• Eggplants 0.2 pieces
• Pickled Chanterelles 2 pieces
• Lightly Salted Muksun 0 oz
• Feta cheese 0 oz
• Canned Jalapeño Peppers 1½ tablespoons
• Mayonnaise 2 tablespoons
• Ground Black Pepper ½ teaspoon
• Toasted Sesame ½ teaspoon
• Ocean salt to taste

Step-by-Step Guide

Step 1

Cut the top off the bell pepper and remove the seeds.

Step 2

Dice the eggplant into small cubes.

Step 3

Also chop the mushrooms.

Step 4

Place the eggplant and mushrooms into a heated pan with oil (2 tablespoons).

Step 5

After 3–4 minutes, add salt and stir. Reduce the heat to medium.

Step 6

After another minute, add finely chopped garlic. Add salt.

Step 7

After a couple of minutes, transfer the sautéed mixture to a deep bowl.

Step 8

Cut both types of cheese into small pieces and add them to the sautéed mixture.

Step 9

Finely chop the jalapeños and add them to the other ingredients.

Step 10

Add mayonnaise (1 tablespoon) and season with black pepper.

Step 11

Mix the filling and tightly stuff it into the bell pepper.

Step 12

Cover the pepper with the top that was cut off earlier.

Step 13

Place the pepper in a hot pan with a spoonful of oil.

Step 14

After a minute, cover with a lid. Cook for about 6–7 minutes, turning occasionally.

Step 15

When serving, spread a tablespoon of mayonnaise on top and sprinkle with sesame seeds.