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Stuffed green pepper with mussel and basil sauce

Stuffed green pepper with mussel and basil sauce is a sauces recipe made with Olive Oil and Double Cream. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 3 tbsp
• 2 tbsp
• 3 tbsp

Method (preview)

1. 1

   For the stuffed pepper, place the whole green pepper half on a baking tray and drizzle with two tablespoons of the oil.

2. 2

   Season with salt and freshly ground black pepper and transfer to the oven to roast for 8-10 minutes, or until tender.

3. 3

   Heat the remaining oil and fry the onion and garlic for 3-4 minutes, or until softened.

4. 4

   Add the chopped green pepper half, tomato, cooked rice and sage and warm through for 4-5 minutes, then stir in the parmesan.

5. 5

   Stuff the roasted pepper half with the rice mixture.

6. 6

   Heat the oil in a pan and gently fry the onions and garlic for 5-6 minutes, or until softened.

7. 7

   Pour in the white wine and bring to a simmer, then add the mussels and cover with a lid for 4-5 minutes, or until the mussels have opened.

8. 8

   Discard any unopened mussels, then stir in the cream and parsley.

9. 9

   Remove the cooked mussels from the pan and reduce the sauce down by about a third.

10. 10

    Stir in the basil, remove the mussels from their shells and return to the sauce.

11. 11

    Discard the shells.

12. 12

    Serve the stuffed pepper in a shallow dish with the mussel and basil sauce spooned around the edge.