A bit of colour: stuffed peppers

This is based on a recipe I saw for stuffed chilli peppers (poblanos probably) in one of these extra recipe booklets that occasionally come with BBC Good Food magazine. This was a while ago - which issue exactly, I can't tell, as I've long given up hope finding the magazine again.. Coming from a country where using sweet Hungarian paprika is considered adventurous, I am not used to eating spicy food for my weekday dinners. I have therefore replaced poblanos with romanos. Whereas any red pepper would do, I prefer to use Romanos or those longish sweet pointed peppers in this recipe instead. These are thinner than 'normal' bell peppers/capsicums, and do not need blanching before being stuffed.

The amount of mushrooms and spinach is approximate and depends on how large are your peppers and how stuffed you like your stuffed peppers:)

A very easy, healthy and tasty recipe - feel free to use more chilli for an extra kick.

Pointed red peppers stuffed with spinach & mushrooms
(Täidetud paprikad seentega)
Serves 2



2 large pointed red peppers (Romano peppers)
olive oil
1 garlic clove, chopped
a pinch of chilli flakes
100-200 grams mushrooms, sliced
100-200 grams fresh spinach, washed, drained and roughly chopped
150-200 ml single cream

Cut an indention into the peppers and remove the seeds carefully.
Heat the olive oil, add the garlic and chilli flakes and fry gently for a minute or two.
Add the mushrooms and fry for 2-3 minutes, until mushrooms get some colour.
Throw in the chopped spinach and heat until spinach wilts.
Stir in the cream.
Spoon the filling into the peppers.
Bake at 200˚C for 25-30 minutes, until the pepper is softened to your liking.
Serve with green salad and possibly also some crusty bread.