Perfect mushroom-stuffed peppers
Sweet red peppers and delicate, rich mushrooms are a heavenly match in this summertime recipe.
These cheese and mushroom stuffed red peppers are perfect roasted on the BBQ as a side-dish or grilled in the oven for a starter, and take only minutes to prepare.
A sprinkling of garlic, paprika and parsley with a smattering of tasty Cote Hill Blue cheese to finish truly take this dish to another level.
Takes 25 minutes to make and 40 minutes to cook
3 tbsp Ownsworth’s Rapeseed Oil
350g chestnut or button mushrooms, sliced
3-4 cloves garlic, peeled and finely chopped
3 tbsp fresh parsley, chopped
3 red peppers, halved and deseeded
75g Cote Hill Blue cheese, diced
- Heat 2 tbsp of the oil in a large frying pan and add the mushrooms, garlic, and 2 tsp of paprika. Season well with salt and freshly ground black pepper and cook, stirring frequently, for 5 minutes until just soft. Stir in the parsley and set aside.
- Mix the remaining oil with the remaining paprika and brush over the peppers. Cook on a medium barbecue, turning once or twice, for 15 minutes or until just soft. Remove from the barbecue and fill with the mushrooms and diced cheese.
- Cook over a medium-hot barbecue, covered loosely with foil, for 20 minutes or until the cheese has melted.
You could serve these with a fragrant pear and almond rice salad for a perfect meal that’s also suitable for vegetarians.
You can find the recipe inside our summer members’ magazine, available free to our members in Lincolnshire Co-op food stores now.