How to cook… Roasted Peppers Stuffed with Chilli and Garlic Mushrooms
Posted On RCC
Serves 4 as a starter or snack
Stuffed Peppers is popular dish all over India, particularly in Goa. Mushrooms are excellent when curried and go excellently with chillies and garlic. You’ll need to chop them up for stuffing but bear in mind that they shrink considerably when cooked as you don’t want them too small. There is a little bit of work hollowing out the peppers but they work well – and look great – when cut lengthways.
What you need… • 4 peppers, preferably different colours • 4 Tablespoon oil • Large dob of butter • 400g mushrooms, chopped • 5 cloves of garlic, sliced • 5 chillies, chopped • salt to taste
How to make it… 1. Heat an over to 200 C. 2. While it is heating up slice the side off the peppers to create an “open boat” of each, but leaving the stalks on for appearance. Cut out the pith and seeds, being careful not to cut through the pepper. 3. Brush half the the oil onto the peppers, inside and out, place on a roasting tray in the centre of the oven and cook for 25 minutes. 4. While the peppers are roasting heat the butter in a pan and fry the mushrooms for 3 minutes. Set aside. 5. Heat the rest of the oil with what’s left of the butter to a medium heat. Add the garlic and cook for 1 minute. 6. Add the chillies and add for 1 minute. 7. Add the Spice Mix with a tiny splash of water and cook for 2 minutes. 8. Add the mushrooms, mix well and warm through until the mushrooms are cooked through (about 3–4 minutes). 9. Remove the peppers and stuff them with the filling. Return them to the oven for 5 minutes.