Roasted Pepper Stuffed with Bryndza and Oyster Mushrooms

Ingredients: 3 large California peppers, 250 g bryndza, 2 tbsp
cornmeal, 300 g oyster mushrooms, 3 sprigs of thyme, 300 g walnuts
/ cashews, 250 g butter, 2 tbsp sour cream, 2 tbsp honey, olive oil,
black pepper

Preparation: Chop the mushrooms into small cubes, finely chop the
nuts, and then sauté them together in 100 g of butter until golden
brown. Mix the bryndza with the cornmeal, the remaining softened
butter, sour cream, thyme, honey, and season with salt and pepper if
necessary. Cut the peppers in half crosswise, remove the stem, seeds,
and veins, then distribute the filling evenly among them. Place them
in an oiled baking dish and bake in a preheated oven at 180°C for
30 minutes.