WHAT?
2 pointy red peppers
170g. Chestnuts
1 tablespoon olive oil
1 spring onion chopped
Bunch of dill
2-3 tablespoons Greek yoghurt
Chilli
Chopped 2-3 garlic cloves
Pepper, salt
5 porcini dried mushrooms
2 tablespoons red wine vinegar
Olive oil
Parsley for garnish
HOW TO?
1️⃣Cut sideways the peppers, remove the seeds and cook in oven at 190 degrees for 40 minutes. In the meantime make the chestnut mash.
2️⃣Cook the chestnuts for 30 minutes in boiling water. When cooked, remove the shells, add the onion, garlic and chilli and mash.
3️⃣In 50ml. hot water let the porcini rehydrate for 5 minutes. Add to mash. Add chopped dill, mix in the yoghurt and the vinegar. Salt and pepper.
4️⃣Stuff the red peppers’ halves with the mixture and put under the grill for 5-7 minutes until brown.
5️⃣Garnish with parsley and fresh oregano.
Comments