After all of yesterday’s rice croquettes, today I felt like having some fresh crunchy juicy vegetables. Just when I needed it, I saw these cute little peppers and I bought some. The picture above shows the peppers on a dessert plate. They’re delicious raw on their own, and they have virtually no seeds inside. For a more substantial snack, I stuffed them with mashed potato and tiny bits of mushroom.
- 300 gr sweet mini peppers
- 1 large potato
- 2 chestnut mushrooms, finely chopped
- 1 garlic clove
- handful parsley, finely chopped
- 3 tbs olive oil
- ground black pepper
- pinch of salt
In a pan, bring some water to the boil and add salt to it.
Peel the potato and cut it into cubes; add to the boiling water and cook until very soft. Drain and set aside.
In a pan, heat a tablespoon of olive oil and add the chopped mushrooms with a little black pepper and the garlic, pressed. Cook until softened.
Mash the potatoes; add two tablespoons of olive oil, the mushrooms and the chopped parsley. Mix well.
Cut the top of the mini peppers and stuff them with the potato mixture. For this task I used a coffee spoon (a smaller version of the teaspoon).