Peppers Stuffed with Bread on Mushroom Ragout

Pour 100 ml of boiling water over the mushrooms and let them swell for half an hour. Drain (save water), squeeze well and chop coarsely. Rub mushrooms well with kitchen paper, cut into slices. Peel garlic clove, cut into fine slices.

Halve peppers, cut out core generously, clean. Peel tomatoes, remove seeds (save juice) and cut into cubes. Clean young onion and cut into fine rolls.

Cut bread into 1 cm cubes and fry briefly in a little butter/oil.

Mix cheese with bread, spring onion greens, 2/3 of the tomato cubes and garlic. Season with salt and pepper. Fill peppers well with bread mixture.

Sauté mushrooms in hot butter/oil mixture, season with salt and pepper, add tomato juice and mushroom water and fill with brown veal stock. Add remaining diced tomatoes, reduce slightly and transfer to an ovenproof dish. Put the peppers on top, cook in the oven at 160 degrees for 15 to 18 min.

For the pesto: Briefly roast the nuts, put one and a half tablespoons aside form. Blend the rest with basil, cheese and garlic in a hand blender, add both oils with a kitchen knife running through. Puree finely. Season to taste.

Dressing:

After cooking time, spread a little pesto on the bell pepper mold, sprinkle the nut kernels on top and garnish with thyme. Serve in the gratin dish.

Ralph. Very tasty. Served with long grain rice, of course.

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