Stuffed sweet peppers with spicy mayo
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.
- 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
Level of difficulty Average
Preparation time 15mins
Cooking time 15mins
Cost Average budget
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.
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.
Spoon the mushrooms equally between the 2 peppers then top with the cream cheese.
Bake in the oven for 10-15 minutes, or until the peppers are just soft.
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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