2 red capsicums – halved and removes the seeds and membrane
300 g Turkey Bacon – cut to your desire size (season with 1/2 tsp Himalayan Pink salt and pepper)
200 g canned button mushroom – sliced
1/2 big onion – diced coarsely
4 tbsp San Remo Mushroom and Basil Sauce
1 tsp coarsely black peppercorn
1 tsp Italian Herbs
1 tbsp corn oil
16 slices chedder cheese
1) Drizzle olive oil at the bottom of the capsicum and roast in pre heated oven 180 C for 25 minutes.
2) Heat oil in a wok and saute onion till translucent, add in turkey bacon, mushrooms, stir to mix for 1 minute. Season with sauce ingredients and adjust taste to your preference.
3) Place a slice of cheese at the base of each capsicum, topped with mushroom mixture and top with another slice of cheese.
4) Place under the broiler for 3-5 minutes or until bubbling and hot.