Peppers stuffed with mushrooms

Ingredients

• 1 pcs Bell pepper
• 1 tbsp Pine nuts
• 2 clove Garlic
• 6 pcs Button mushroom
• 1 tsp Tahini
• 1 pinch Fresh ground salt
• 1 pinch Black pepper, ground
• 1/2 pcs Fresh lime juice

Method

1. 1. Preheat the oven to 180 degrees. (356 F) (160 degrees for convection).
2. 2. Cut the tops off the peppers, remove the core. Place the peppers on a baking tray and bake for 10 minutes.
3. 3. Meanwhile, place a dry frying pan over a medium heat and toast the pine nuts in it until they become golden brown and release a little oil. Pour the pine nuts into a bowl.
4. 4. Pour a little olive oil into the same pan and add the garlic, mushrooms and a little salt and pepper. Sauté the mushrooms until soft, about 5 minutes.
5. 5. When it's ready, mix the mushrooms with the pine nuts, lemon juice and tahini and season with salt and pepper.
6. 6. Remove the peppers from the oven and fill them with the mushroom mixture, then return them to the oven and bake for another 15 minutes.