Baked Bell Pepper with Beef, Blue Cheese, Mushroom and Balsamic Vinegar Filling

I was thinking of cooking this recipe without bell peppers and have the filling on top of portabella mushrooms however; I was having a hard time finding the mushrooms so instead I used bell peppers as the base of the beef mixture instead and just imparted the mushroom taste to the dish by incorporating fresh shiitake mushrooms.

Ingredients:

4 pcs. Bell peppers, large

¼ kg Ground beef

2 tbsp. Blue cheese

1 tsp. Worcestershire sauce

¼ tsp. Freshly ground black peppers

¼ tsp. Iodized salt

1 pc. Onion, medium, minced

¼ tsp. Garlic, minced

1 pc. Egg, beaten

1 tbsp. Cornstarch

1 tbsp. Extra virgin olive oil

Pinch Nutmeg

½ tsp. Oregano, dried, minced

1 tbs. Basil, dried, minced

½ tsp. Marjoram, dried, minced

¼ tsp. Tabasco hot pepper sauce

1 tsp. Balsamic vinegar

Cooking Instruction:

Clean the bell peppers and remove the stem. Remove seeds and cut the top to create a cup. You may also halve the peppers if you like. Set aside.

In a bowl, mix all of the other ingredients and place the mixture as filling onto the bell peppers. Preheat oven to 220 degrees centigrade and bake the peppers for 30 minutes. Serve with your favourite wine...