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.
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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In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
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