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.