I had a few peppers to use up in the fridge, so I decided to try this recipe by Gino D'Acampo.
I tweeked the original recipe a little. The original recipe calls for oyster mushrooms, but they weren't available went I went shopping today, I think you could use whichever mushrooms you prefer.
Stuffed Peppers with Ricotta Cheese and Mushrooms
4 large mixed peppers,
100g mushrooms, , chopped
salt and freshly ground black pepper
250g/8¾oz ricotta cheese
2 tsp of wholegrain mustard
3 tbsp vegetarian parmesan
- Place the peppers in a baking tray and roast them in a pre-heated oven at 180C/356F/Gas 4 for approximately 20 minutes.
- Place them in a large bowl. Cover the bowl with cling film and allow the peppers to cool. This will loosen the skin, making the peppers easy to peel.
- Once cooled, peel off the skin, discard the seeds and cut the pepper in half lengthways.
- Place the pepper halves on a chopping board ready to be stuffed.
- In a frying pan, shallow-fry the mushrooms in olive oil until soft.
- Season with salt and pepper and allow to cool.
- In a large bowl, mix the ricotta with the mustard and then add in the cooked mushrooms and season with salt and pepper. Mix well.
- Place two tablespoons of the mushroom mixture on each pepper half. Gently roll and hold in place using a toothpick. Repeat until pepper halves and mix are used up.
- Once ready, put the rolled peppers on a baking tray, sprinkle with the parmesan cheese and grill for approximately five minutes.
- Serve them immediately with some mixed salad dressed with extra virgin olive oil and lemon juice.
I enjoyed the first pepper I tried, but after that I had, had enough. I think if I made it again I would half the quantity of ricotta and add some parmesan to the cheese mixture.