Vegetarian main dish. Lovely fresh bell pepper with a creamy mushroom-ricotta filling.

35 minutes
Average
0 – 5 euro pp

Ingredients for 2 pers.:

  • 2 bell peppers
  • 100 gr mushrooms
  • 100 gr ricotta cheese
  • fresh herbs
  • ½ lemon
  • ½ red onion
  • olive oil
  • salt and pepper

How to prepare it:

Pre-heat your oven to 200 degrees. Cut the mushrooms into thin slices. Peel and fine slice the onion. Chop the thyme.

Put a frying pan on the stove, add a bit of oil and fritter the onion and the mushrooms. Add the thyme to the mushrooms, heat up the stove and fry the mixture for another 5 min. Add the lemon juice from ½ lemon and the ricotta. Stir well and simmer for about 5 min.

Cut the top of the bell pepper. Remove the seeds. Poor a bit of olive oil into an oven dish and place the bell pepper on top. Fill the bell pepper with the mushroom mixture.

Grate the skin of the lemon. Sprinkle some salt and pepper, a bit of thyme and the lemon grate on top. Put the top of the bell pepper back and place the bell peppers in the oven for 20 min.

In the meantime you can fry the pine nuts.

Take the bell pepper out of the oven and garnish the plate with some of the mushroom mixture and the pine nuts.