For stuffed peppers with chanterelles, heat the oil in a pan. Fry the peppers (halved and seeded) briefly on all sides (not too long – they should still be crunchy).
Remove from the pan, fry the diced onion and then add the chanterelle mushrooms. Season to taste and season with herbs.
Then stir in the cream cheese, fill the bell pepper halves with the chanterelle mix and finish in an oiled ovenproof dish in the preheated oven at about 180 °C for about 15 minutes (I think the peppers should still be a little crunchy).