John Myers
Ingredients for 2 servings:
- 4 pointed peppers, red
- 4 pointed peppers, green
- 250 g mushrooms, fresh
- 1 onion(s)
- 1 pack of cheese, e.g. Gazi Grilled Cheese Chili
- 1 ball of buffalo mozzarella
- 2 tsp red pesto
- 1 tbsp cream cheese, e.g. Bressot light
- 2 tbsp olive oil
- salt and pepper
- garlic powder
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes
SIS suitable
Finely chop the mushrooms with a chopping knife and fry them in a pan with the finely chopped onion in a tablespoon of olive oil, then continue to fry over medium heat. In the meantime, halve the bell peppers, remove the seeds, wash them, and drain them. When the mushrooms are cooked (they should be a soft mixture), season with salt, pepper, and garlic powder, and stir in the pesto and cream cheese. It might sound strange, but it tastes fantastic. Cut the grilled cheese into thin strips. Grease a baking dish with 1 tablespoon of olive oil and place the halved bell peppers in it, season with salt and pepper. Then fill each half with the mushroom mixture and half with the grilled cheese. Place the thinly sliced buffalo mozzarella on top of the mushroom-stuffed bell peppers and bake at 180 degrees Celsius (350 degrees Fahrenheit) until the peppers are cooked through and the cheese is nicely browned. This takes about 25-30 minutes. The dish is suitable on its own or with a salad, but you can also serve it with baguette.
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