Stuffed Peppers with Cream Cheese-Herby Sauce

01. March 2014

Durotherm: Starter for 4 persons / Main dish for 2 persons

Preparation time / Pre-cooking time for the filling: 40 minutes
Cooking time: 50 minutes


  • 2 red bell peppers @ approx. 80 g
  • 80 g vegetable stock 1
  • Freshly milled salt & white pepper

Ingredients / Filling

  • 10 g butter
  • 20 g onion, peeled
  • 5 g garlic, peeled
  • 40 g fresh button mushrooms, cleaned and trimmed
  • 40 g fresh oyster mushrooms, cleaned and trimmed
  • 5 g dried porcini mushrooms
  • 40 g Ebly
  • 10 cl vegetable stock 2
  • Freshly milled salt, white pepper

Ingredients / Sauce

  • 5 cl whipping cream
  • 40 g Cantadou cream cheese with herbs and garlic
  • 1 tbsp parsley, smooth-leaved, fresh
  • 1 tbsp chervil, fresh

Preparatory work

  • Halve the peppers together with stem lengthwise, cut out seeds and dividing walls and season the insides with freshly milled salt and pepper.
  • Chop onions and garlic finely.
  • Wash button and oyster mushrooms and dice finely.
  • Steep porcini mushrooms in water for 20 minutes, pour away liquid, pat dry and chop.
  • Wash parsley and chervil, pluck, pat dry and chop finely.

Cooking filling

Melt the butter in the Durotherm, add onions, garlic and sweat for approx. 1 minute without causing colour to change.

Then add mushrooms and Ebly and continue to sweat, then de-glaze with vegetable stock 2. Season with freshly milled salt and pepper and pre-cook for approx. 3 minutes.

Further procedure

Fill the prepared peppers with the mushroom-Ebly mixture, arrange in the Durotherm and pour on vegetable stock 1 and bring to the boil. Cover the Durotherm and cook covered on medium heat for 3 minutes.

Then increase the heat and, as soon as steam rises, the Durotherm is placed into the insulating holder for 30 minutes.

At the end of the cooking time take the peppers out and keep warm. Take the Durotherm out of the insulating holder and reduce the liquid on the hob plate without a lid until almost all gone (syrup). Then add whipping cream, cream cheese and chopped herbs and season to taste with freshly milled salt & pepper.

Arrange the peppers on the sauce, garnish with a little bouquet of herbs and the first spring flowers.


Replace the mushrooms or herbs with seasonal variants (e.g. replace with wild garlic). Perfume the cream cheese sauce with a little saffron. Fish, chicken or other light meat go really well with this.

Rudolf Lehmann

Stuffed Peppers with Cream Cheese-Herby Sauce

* incl. VAT, plus shipping