QUIRKY QUARK AND MUSHROOM STUFFED PEPPERS

mushrooms

If I wanted to make this extra naughty and delicious I would use a big chunk of, Dolcelatte, Roquefort or Gorgonzola cheese and some sour cream which is scrummy but will obviously increase the calories and fat content (I won’t tell the diet police if you don’t ha ha).  Quark is a very versatile fat free cream cheese which makes good sauces and is readily available in the supermarkets.    They look a bit rustic but are very tasty and satisfying.

INGREDIENTS

2 long red sweet peppers or any other peppers cut in half lengthways

Approx. 180g mixed wild mushrooms or any mushrooms you can get hold of.

A handful of dried mushrooms (optional) soaked in warm water for 20 minutes, strained and excess moisture squeezed out.

2 shallots or ½ a small onion

Grated zest of half a lemon

A handful of fresh thyme or a teaspoon of dried thyme.

2 cloves of finely crushed garlic

1-2 tablespoons of fat free quark

Grated mozzarella and parmesan for topping

Panko bread crumbs (or any breadcrumbs) optional

Black pepper

METHOD

Preheat the oven to 180° C Fan

Finely dice the mushrooms and onions.

Fry off onions in a splash of olive oil for a couple of minutes.

Add the garlic, herbs and mushrooms, including dried and continue to fry until most of the water has evaporated.

Grate in the lemon zest salt and pepper.

Fill the peppers with the mushroom mix, top with the cheese and breadcrumbs.

Put in the oven and cook for 20-30 minutes until soft and the cheese has melted and turned golden brown.

 

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