<h3><span style="color: #4a6304;">Dansk: Fyldte peberfrugter m. valn&oslash;ddesauce</span></h3>
<ul>
<li>2-4 gr&oslash;nne peberfrugter</li>
<li>1 finthakket l&oslash;g</li>
<li>1 fintstrimlet porre</li>
<li>olie</li>
<li>200 g champignon</li>
<li>1 tsk rosmarin</li>
<li>1 tsk timian</li>
<li>1 &frac12; dl fl&oslash;de</li>
<li>200 g cheddar</li>
<li>1 fed hvidl&oslash;g</li>
<li>1 bdt. persille</li>
<li>50 g hakkede valn&oslash;dder</li>
</ul>
<ol>
<li>Peberfrugterne blancheres et &oslash;jeblik (dvs. de s&aelig;nkes ned i kogende vand), hvorefter de deles p&aring; langs og renses for kerner.</li>
<li>L&oslash;g og porre svitses i olie.</li>
<li>Champignonerne hakkes og tils&aelig;ttes sammen med krydderierne. Saucen simrer lidt, dern&aelig;st tils&aelig;ttes hakket persille, hvidl&oslash;g og valn&oslash;dder.</li>
<li>Gryden tages af varmen og fl&oslash;den og den revne cheddar tils&aelig;ttes.</li>
<li>De halve peberfrugter l&aelig;gges i et smurt, ildfast fad, og fyldet fordeles i skallerne.</li>
<li>I ovnen ved 200˚ i ca. 20 min.</li>
</ol>
<p>Jeg serverer dem normalt med ris (en blanding af almindelig og vilde er godt) og en god salat.</p>
<p>Go&rsquo; forn&oslash;jelse.</p>
<p>&nbsp;</p>
<p>NB: Nej, jeg har ikke glemt saltet; cheddar er salt.</p>
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<h3><span style="color: #4a6304;">English: Stuffed peppers wit&ordf;h walnut sauce</span></h3>
<ul>
<li>2-4 green peppers</li>
<li>1 finely chopped onion</li>
<li>1 finely chopped leek</li>
<li>oil</li>
<li>200 g mushroom</li>
<li>1 teaspoon rosemary</li>
<li>1 teaspoon thyme</li>
<li>1 1/2 dl cream</li>
<li>100-200 g cheddar</li>
<li>1 clove of garlic</li>
<li>1 handful of parsley</li>
<li>50 g chopped walnuts</li>
</ul>
<ol>
<li>The peppers are blanched for a couple of minutes (i.e. they are lowered into boiling water), then divided lengthwise and cleaned of the seeds.</li>
<li>Onions and leeks are cooked in oil.</li>
<li>The mushrooms are chopped and added along with the spices. The sauce simmers a little, then add chopped parsley, garlic, and walnuts.</li>
<li>Remove the pan from the heat and add the cream and the grated cheddar.</li>
<li>The half peppers are placed in a greased, ovenproof dish and pour filling into the peppers.</li>
<li>In the oven at 200&deg; for approx. 20 min.</li>
</ol>
<p>I usually serve them with rice (a mix of plain and wild is good) and a good salad.</p>
<p>Good luck.</p>
<p>&nbsp;</p>
<p>NB: No, I have not forgotten the salt; Cheddar is salty.</p>
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<p><span style="color: #f29d12;">Keywords: </span>Peberfrugter, l&oslash;g, valn&oslash;dder, porre, Cheddar, fl&oslash;de, champignon, vegetar, let</p>
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