Try this as a tasty appetiser or light vegetarian lunch.
6 portions Preparation time: 10 minutes Cooking time: 30 minutes
6 red and/or yellow peppers 250 g button mushrooms, sliced oil 1 garlic clove, finely chopped 5 ml (1 t) lemon juice ¼ red onion, chopped 225 g ricotta cheese salt and pepper micro herbs and toasted pine nuts to serve
1 Preheat the oven to 180 °C and grease a baking sheet with nonstick spray. 2 Cut the tops off the peppers and remove the seeds and pith. 3 Finely chop the pepper tops and stir-fry in hot oil with the mushrooms until soft. 4 Add the garlic, lemon juice and red onion and stir-fry until soft. 5 Add the ricotta, season with salt and pepper and spoon the mixture into the peppers. 6 Bake the peppers for 15-20 minutes until soft. 7 Sprinkle with micro herbs and toasted pine nuts and serve.