Two recipes that are really easy to prepare but filled with goodness and flavour – you really will feel you have died and gone to heaven after tasting these.
So come on – get stuffing!
Mince Stuffed Peppers
250g Minced Beef or Minced Pork 1 Medium Onion 1 Glove Garlic, Peeled and Chopped Finely 50g Button Mushrooms, Chopped 2 Fresh Thyme Leaves, chopped finely Salt & Pepper 2 Red Peppers, Halved and deseeded 50g Strong Cheddar Cheese, Grated
Pre-heat oven to 200c, Gas Mark 6 In large pan, heat onion and garlic then add mince cook for 5 mins until brown drain off any oil add mushrooms and Thyme and cook for further 3 mins season with salt & pepper and set aside
Place peppers open side up onto baking tray season with little salt & pepper spoon Mixture into each pepper Bake for 20-25 mins until peppers are almost soft Add grated cheese onto peppers and place back in oven for 5-10 mins
3 Large Portobello Flat Mushrooms, remove stems 1 Medium Onion 3 tbsp Oil 1 tsp fresh Thyme, chopped finely zest & juice from 1 lemon salt & pepper 1 glove garlic, peeled and crushed 2 tbsp flat leaf parsley, chopped finely 6 tbsp breadcrumbs
100g strong cheddar cheese 3 rashers smoked bacon, chopped
Preheat oven to 180c/Gas mark 4 Finely chop the stems and one mushroom Fry onion in ½ tablespoon oil, add chopped mushrooms, Thyme & bacon and cook for 5 mins, add juice of lemon, remove from heat and set aside
Add remaining oil to pan, season Mushrooms with salt & pepper and fry on low heat for 5 mins, turn over and cook for another 5 mins, remove from pan and set aside on kitchen paper
In bowl mix parsley, garlic & breadcrumbs with teaspoon of oil, add lemon zest and add pepper
On baking sheet place mushrooms (open side up) fill with cooked filling along with the cheese, top with breadcrumbs and cook for 8-10 minutes