Red Pep­pers Stuffed with Mush­rooms and Boursin

(one pep­per per per­son, serves four)

4 lit­tle round red peppers
1 tbsp butter
2 large flat mush­rooms, or 2 hand­fuls small mush­rooms, chopped rather fine
1 clove gar­lic, minced
1 pack­age Boursin (an easy-to-find soft French cheese), with gar­lic and herbs
olive oil to drizzle

Line up your pep­pers and make sure they can sit with­out falling over. Saute the mush­rooms and gar­lic in the but­ter till soft, then spoon in equal mea­sures into each pep­per. Stuff in as much Boursin as you can fit (it will obvi­ous­ly depend on the size of the pep­pers). Driz­zle olive oil over as much of the sides of the pep­pers as you can reach. Do not add salt: the Boursin is salty enough even for me.

Place the dish in a hot over (around 400F, 200C) and roast the pep­pers for about ten min­utes, then take them out and spoon the accu­mu­lat­ing oil and juices over the pep­pers and return them to the oven for per­haps ten more min­utes, or until the pep­pers have begun to look black­ened and shriv­el­ly around their cut tops. Divine.