Stuffed pep­pers

YOU Low Carb - - Contets -

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.

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