Friday, September 01, 2006

Stuffed baby peppers 2 - Mushrooms & cheese

Gosh, it's been a real struggle to put pen to paper - or fingertips to keyboard, if you will. One of those bouts of listlessness where nothing seems worthwhile, or easy... my entire being resisted the very thought of writing something, tapping out the recipe, uploading the photos, resizing them, placing them on the template - all of it seemed like too much hard work. Too much work at work and no energy for anything else, that was probably the cause.

But I'm feeling a little perkier today, because yesterday afternoon, my boss and the two other surveyors for whom I've been doing a HELLUVA lot of work these last 2 months, took me out to lunch to show their appreciation of my work. That was a nice gesture and I guess good deeds resonate outwards.

Another nice surprise was waiting for me when I got home today - a lovely home-made photo card from the even lovelier Meeta, of
What's For Lunch Honey. And better yet, it was one of my favourite photos from the many many brilliant photos on her blog. This one:

Thanks Meeta, you made my day!

Pass it forward, right? :)

Recipe for:
Stuffed baby peppers 2 - mushrooms and cheese


4-6 baby peppers
1/2 cup mushrooms, chopped
3-4 shallots, chopped fine

2 tbsp fresh basil leaves
1 tsp Worcestershire sauce
1 tsp chilli sauce
1 tsp oil
1/4 cup grated Danish Havarti cheese (or use any cheese you like)
5-6 slices of Jarlsberg cheese (or use any cheese you like)
Salt to taste


1. Heat the oil in a pan and fry the shallots in it till they turn soft.

2. Add the mushrooms and stir for a minute or so, then add the basil leaves.

3. Add the Worcester and chilli sauces and stir well. Taste for salt.

4. Cool the mix, then stir in the grated cheese. Reserve.

5. Prepare the peppers as detailed
here and fill carefully with the mushroom-cheese stuffing.

6. Place the stuffed peppers on a tray, slit side down, spray with olive oil mist, and bake for 12 minutes or so at 180C, or until the peppers begin to acquire light brown spots.

7. Turn over the peppers, place a slice of Jarlsberg cheese over the slit and place back in the oven till the cheese melts (2 minutes or so).

8. Serve warm.


ranjani said...

Hi Shammi
This is the first time I am leaving a comment here, though I visit your blog regularly and enjoy your recipes ! Especially the muffins and cakes look very yummy :-). I have a your recipe for "simple vanilla tea cake" you have mentioned egg as one of the ingredients. Since I don't use eggs at home, is there any other ingredient which can be used as a substitute for egg, which will give it the same fluffiness ? I would appreciate your clarification..thanks !

Meeta said...

Glad you got it Shammi and glad that you liked it too!

I love this recipe and I recently discovered the baby bell peppers too. Have been packing them in Soeri's lunchbox. This is a fun idea for a quick dinner!

Ashwini said...

Hey Shammi I tried your mocha muffins (with less coffee!) and they were super. Not too sweet at all which is how I like them, and with nice caffeine punch :-)

Krithika said...

Long time no post Shammi. Hope everything is OK

KeralaGirl said...

Hi Shammi, First time to comment here I guess but been a regular visitor and believe me have tried many of your recipes esp the traditional tamil ones. Was wondering y no posts for sometime. Hope everything is fine with you. Take care

Anonymous said...

No posts Shammi?? Are you okay?