Stuffed sweet peppers with spicy mayo

By bubbles

A really lovely starter that not only is so easy to make but looks and tastes great. The mayo is just a simple accompaniment made from shop bought mayo and habanero sauce.

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Rate this recipe 3.4/5 (124 Votes)

5 Pictures

Zigeuner Sauce (Gypsy Sauce)

Cranberry Sauce with Jalapeno...

Ingredients

2 long sweet peppers
4 chestnut mushrooms
Spoonful of butter
Pinch of oregano
100g good quality soft cheese
such as Boursin. The one I use is a sundried tomato
garlic and herbs cream cheese from my local market.
For the dip:
2 tablespoons mayo
A teaspoon of very hot habanero sauce

Details

servings 2
Level of difficulty Average
Preparation time 15mins
Cooking time 15mins
Cost Average budget

Preparation

Step 1

Preheat oven to 180. Finely dice the mushrooms and shallow fry in a spoonful of butter and the oregano. If using a plain cream cheese you can add half a clove of garlic for a bit more flavour.

Step 2

Slice the peppers down the middle and remove the seeds. (Personally I struggled with this due to the shape of the peppers and nobody came to any harm with them left in!) I left the stalks on for decoration.

Step 3

Spoon the mushrooms equally between the 2 peppers then top with the cream cheese.

Step 4

Bake in the oven for 10-15 minutes, or until the peppers are just soft.

Step 5

To make the dip, just mix mayo with some habanero sauce to taste. Sweet chilli is easier to find and works just as well though.

This would make a nice main served with salad and rice.

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