Spicy Peppers Stuffed with Mushrooms and Cheese, with Spicy Sauce

Main Dishes | Greek cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Can be prepared in advance: the peppers can be prepared 1 day before serving. Cover with a lid and refrigerate.

Ingredients

Scottish Hot Pepper - 8 pieces
Butter - 2 tablespoons
Shallot - 2.5 oz
Chopped Sage Leaves - 1½ teaspoons
Fresh Mushrooms - 2 lbs
Medium-dry sherry - 8 fl oz
Goat cheese - 4.2 oz
Chopped Green Onions - 2 tablespoons
Pizza Mozzarella Cheese - 8 pieces
Safflower Oil - 3 tablespoons
Wheat Flour - 3 tablespoons
Corn Flour for Polenta - 3 tablespoons
Egg white - 1 piece
Chili jam - to taste
Avocado - 1 piece
Sour Cream - to taste
Feta cheese - to taste

Step by Step guide

Step 1

Char the spicy peppers directly over a gas flame or on a grill (they should blacken on all sides). Place them in a plastic bag and let them steam for 10 minutes. Carefully scrape off the charred skin with a small knife. Be careful not to tear the peppers. Gently make a vertical slit in each pepper. Remove the seeds (the peppers should remain whole).

Step 2

Heat the butter in a large skillet over medium heat. Add the shallots and thyme; sauté until the shallots are translucent, about 2 minutes. Add the mushrooms, salt, and pepper. Sauté for about 7 minutes until the mushrooms darken. Add the sherry; stir for 1–2 minutes until all the liquid evaporates. Place the mixture in the refrigerator for 10 minutes. Add the goat cheese and cilantro; mix well.

Step 3

Insert 1 slice of cheese into each pepper. Fill the peppers with the mushroom mixture. Press to close the opening.

Step 4

Preheat the oven to 230°C (450°F). Generously grease a rimmed baking sheet with oil. In a shallow bowl, mix the wheat flour with the corn flour. Brush the peppers with egg white and coat them in the flour mixture. Transfer to the prepared baking sheet.

Step 5

Bake the peppers until golden brown and the cheese is melted, about 8 minutes on each side. Pour 60 ml of chili sauce onto each plate (reserve the remaining sauce for another dish), and place 2 peppers on top. Garnish with avocado, add sour cream, and feta cheese.