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.
Serves 6
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
1tbsp paprika
3 tbsp fresh parsley, chopped
3 red peppers, halved and deseeded
75g Cote Hill Blue cheese, diced
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.