• 4 large yellow peppers

  • 20g dry porcini mushrooms, soaked, drained and chopped

  • 50g fresh chestnut mushrooms, chopped

  • 50g fresh oyster mushrooms, chopped

  • 4 tbs olive oil

  • Salt and pepper

  • 250g ricotta cheese

  • 2tsp of whole grain mustard

  • 100g Pecorino cheese

  • Serve with mixed salad dressed in extra virgin olive oil and lemon juice


  • 1.

    Place the peppers in a baking tray and roast them in a pre-heated oven of 180º for approximately 20 minutes.

  • 2.

    Place the peppers in a large bowl and allow them to cool (cover the bowl with cling-film allowing the skin to separate from the pepper). Once cooled peel off the skin, discard the seeds and cut the pepper in half (length ways). Place them on a chopping board ready to be stuffed.

  • 3.

    In a frying pan, shallow fry the porcini, chesnut and oyster mushrooms in the olive oil until soft. Season with salt and pepper and allow to cool. In a large bowl, mix the ricotta with the mustard and then add in the mushrooms, season with salt and pepper. Mix well.

  • 4.

    Place two tablespoons of the mushroom mixture on the pepper, pinch the sides together and hold in place with a toothpick. Once ready put the rolled peppers on a baking tray, sprinkle with the pecorino cheese and grill for approx. 5 minutes. Serve them immediately with some mixed salad dressed with extra virgin olive oil and lemon juice.

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