February 25, 2018
STUFFED PEPPER WITH SHIITAKE
After 2 weeks in the Austrian Alps, I am looking for a huuuuuuuge diet! The 7 courses every night at the hotel left my mind (and my body) in need of uber light! So I came with this, very popular in France, stuffed pepper recipe. I just changed the stuffing with my delightful shiitakes (trying to follow my Okinawa diet once more). You may obviously add any others ingredients you fancy but try to stay light if possible!
Wine pairing : Gard (Rosé) from Languedoc-Roussillon.
In your fridge
Pepper
Shiitake mushrooms
Parsley
In your cupboard
Garlic
Olive oil
STUFFED PEPPER WITH SHIITAKE
Serves 1
1 long (or large) pepper cut in half and deseeded
150g 5,2 oz of shiitake mushrooms
1 garlic clove chopped
1 handful of parsley chopped
Olive oil
Preheat your oven at 180° C.
Put the pepper on a baking tray and cook for 15 minutes.
Meanwhile, soften the garlic with the mushrooms and the parsley for a few minutes.
Once cooked, take the pepper from the oven and stuff it with the shiitake mixture.
Drizzle with olive oil and pop in the oven for a further 10 minutes.
Enjoy with a green salad.
Poivron farci aux champignons shiitaké
Pour 1 personne
1 long (ou large) poivron coupé en deux et épépiné
150g de champignons shiitaké
1 gousse d’ail écrasée
1 poignée de persil
Huile d’olives
Préchauffez votre four à 180° C.
Déposez le poivron sur une plaque et enfournez pour 15 minutes.
Pendant ce temps, faites revenir les shiitakés avec l’ail et le persil pendant quelques minutes.
Une fois cuit, retirez le poivron et le farcir de la préparation aux champignons.
Ajoutez un filet d’huile d’olives et remettez au four pour 10 minutes supplémentaires.
Dégustez avec une salade verte bien assaisonnée.
