Red peppers stuffed with mushroom
This simple recipe is vegan and gluten-free so it’s perfect for those who are on such a diet. It can be served as a main dish in a vegetarian meal or a side dish to meat & fish.
Ingredients
Method
- Preheat oven to 200°C.
- Thinly slice the spring onions, finely chop the mushrooms.
- Heat the oil in a frying pan, add the pine nuts, mushrooms and onion and fry for about 5 minutes. Season with salt and pepper, then put aside.
- Wash the peppers and cut a line into the flesh to form a pocket. Remove the core and seeds.
- Fill the peppers with the mushroom mixture, then using toothpicks tighten the incision.
- Place the peppers onto a baking sheet, then bake for 15-20 minutes or until the peppers soften and slightly brown.
- Before serving remove the toothpicks.
- Serve warm with flatbread, steamed rice, quinoa or couscous. Alternatively serve it as side dish to roast meat, grilled fish etc.