We’ve just had dinner and it was delicious. Stuffed peppers with wild rice, bacon, mascarpone, mushrooms and cheese. AND it sticks to my all important rule of Domestic Goddessness – Thou shall not hang around in the kitchen for too long
- 2 peppers, sliced into half and de-seeded
- Wild rice – I bought a packed of cooked rice but i could have just as easily cooked it from scratch.
- Bacon lardons (or pancetta / sausages)
- A few mushrooms chopped
- A small onion chopped
- Herbs of your choice – I used rosemary, tarragon and basil
- Salt to taste
- 1 tbsp olive oil
- Cheddar Cheese
- 1 tsp Garlic paste or a clove of ginger chopped
- Chop the onions and mushrooms
- Heat a frying pan; add oil, garlic and onions – fry till the onions soften
- Add lardons and herbs and cook for about 3 minutes
- Add mushrooms, rice and salt and cook for a few more minutes
- Add a splash of water if you think it looks too dry but don’t go mad
- Better yet, add a splash of sherry or wine
- Cook for another 5 minutes and the stuffing is ready
- Preheat the oven to 200 degrees / 400 Fahrenheit – Gas Mark 6
- Line a baking tray with parchment paper
- Stuff the peppers with the rice stuffing, add some grated cheese and top with bread crumbs.
- Cook for about 25 minutes
This is a very versatile dish and great for using up leftovers; leftover mince and potatoes might would make a lovely stuffing.
Laurence suggested using large Portobello mushrooms as an alternative to peppers and I will try that tomorrow.
Suggestions for the stuffing are welcome!
Thanks for stopping by.