Sweet pointed peppers have made a huge climb on my list of favorite ingredients. They are sweet and fresh and I believe they have more taste than regular red peppers. Honestly, lately I’m not using any regular peppers anymore, I’m just using the pointed versions. With regards to the dish below, they form a sweet counter taste towards the filling. The filling tastes full and a bit on the heavy side (which is the point in this dish) but the addition of the sweet pepper makes the combination perfect. The dish is meant as a side dish but you can also use it as a starter.

gevulde_paprika_bospaddestoelen
25 minutes
Easy
0 – 5 euro pp

Ingredients for 4 pers.:

  • 2 sweet pointed peppers
  • 8 wild mushrooms
  • ½ red chili pepper
  • 4 table spoons of ricotta cheese
  • fresh parsley
  • parmesan cheese
  • salt and pepper
  • white truffle oil
  • olive oil

How to prepare it:

Chop the mushrooms into small blocks. Chop the red chili pepper until it’s very small. Put a small baking pan on the stove and add some olive oil. Once the oil is hot, you can add the red chili pepper. Let the pepper fritter for a minute.

Add the mushrooms, let them bake for a couple of minutes and keep stirring the pan once in a while. Chop the parsley and add half of it to the mushrooms. Keep stirring until the mushrooms are baked well. Add the ricotta and stir until a nice smooth mix is created. Finally add a sip of white truffle oil, make sure you don’t add too much as the taste is very strong. If needed you can add some salt and pepper, but usually I think the flavours are standing on its own.

Take the pan of the stove. Cut the pepper in the length and take out the seeds. Cut them in half and put them in a baking dish, cover the bottom of the dish with some olive oil. Fill the peppers with the mushroom-mix. Sprinkle some Parmesan cheese and chopped parsley on top of the peppers.

Put them in the grill for 15 minutes and it’s ready.

Enjoy!