Stuffed bulgarian peppers with mushrooms and egg

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Ingredients

• 4 eggs;
• 50-70 g of champignons;
• 100 g of broccoli inflorescences;
• ¼ teaspoon cayenne pepper;
• salt and ground black pepper - to taste;
• 2 Bulgarian peppers.
  
  

Preparation

Mix in a bowl of eggs, chopped mushrooms and broccoli, seasonings and salt. Cut the peppers in half and clean them from septums and seeds. Pour in each half of the egg filling, place the peppers on a baking tray and cook in the oven at 190 ° C for about 35 minutes.

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