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Vegetarian Mushroom Stuffed Peppers
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5 from 1 vote

Vegetarian Mushroom Stuffed Peppers

Prep Time28 mins
Cook Time45 mins
Total Time1 hr 13 mins
Course: Lunch/Dinner
Keyword: vegetarian,
Servings: 4 people

Ingredients

  • 4 medium red peppers cut in half, deseeded, stalks left intact
  • 1 small onion finely chopped
  • 210 g chestnut mushrooms
  • 210 g portobello mushrooms
  • 3 Tbls pine kernels toasted
  • 2 cloves garlic minced
  • 1.5 tns finely chopped tomatoes I used Mutti
  • ¼ tsp Aleppo pepper
  • 1 ball mozzarella
  • 1 handful parsley
  • Olive oil
  • Balsamic vinegar

Instructions

  • Heat the oven to 200°C fan. Place the peppers on a baking tray and drizzle with a little oil. Bake for 25-30 minutes or until the peppers are slightly blackened.
  • Heat 2 tablespoons olive oil in a large frying pan then add the onions, cook on a medium heat without colour until soft and translucent. Increase the heat and add the chopped mushrooms. Cook until all the water from the mushrooms has evaporated. Tip out onto a plate and then return the pan to the heat, add a little more oil. Now add the remaining sliced mushrooms, cook over a high heat until all the water has evaporated and the mushrooms are nicely browned. Now return the chopped mushroom mix to the pan and add the garlic and Aleppo pepper. Cook on medium for a couple of minutes. Now add the tomatoes and season with salt and pepper. Cook on medium for 5-8 minutes, the pan is shallow so the sauce will reduce quite quickly. Remove from the heat and add the pine kernels.
  • When the peppers are ready, spoon the mushroom filling into the peppers. Tear the mozzarella and place a little on each pepper. Return to the oven and bake for a further 10-15 minutes, or until the mozzarella is bubbling and golden brown.
  • Serve hot or warm with a sprinkling of chopped parsley, a drizzle of olive oil and balsamic vinegar. Serve with a fresh green salad and crusty bread for dunking.