Rolled peppers stuffed with mushrooms & ricotta cheese

For a tasty and colourful vegetarian dish try Gino D'Acampo's roasted yellow peppers stuffed with a mushroom mixture
By Gino D'Acampo
Rolled peppers stuffed with mushrooms & ricotta cheese
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 25 minutes
  • Effort: hard



  • 4 large yellow peppers
  • 20 g dried porcini, soaked, drained and chopped
  • 50 g chestnut mushrooms, fresh and chopped
  • 50 g oyster mushrooms, fresh and chopped
  • 4 tbsp olive oil
  • 1 pinches black pepper
  • 250 g ricotta cheese
  • 2 tsp grain mustard
  • 100 g pecorino cheese, grated


1. Preheat the oven to 180ÂșC/gas 4. 2. Place the peppers in a baking tray and roast in the oven for 20 minutes. 3. Place the roasted peppers in a large bowl, cover the bowl with cling film and allow to cool. 4. Once the peppers are cooled, peel off the skin, discard the seeds and cut the pepper in half lengthways. Place them on a chopping board ready to be stuffed. 5. In a frying pan, shallow-fry the porcini, chestnut and oyster mushrooms in the olive oil until soft. Season with salt and freshly ground pepper and allow to cool. 6. In a large bowl, mix the ricotta with the mustard and then add in the fried mushrooms and season with salt and freshly ground pepper. Mix well. 7. Place two tablespoons of the mushroom mixture on each roast pepper half. Pinch the sides together and hold in place with a toothpick. 8. Once ready put the rolled peppers on a baking tray, sprinkle with the Pecorino cheese and grill for 5 minutes. 9. Serve the peppers immediately with a mixed salad dressed with extra-virgin olive oil and lemon juice.

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