Red peppers stuffed with mushroom
23 Mar 2015
by Dinna
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Background
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
- 2 red peppers (preferably Romano)
- 1 Tbsp olive oil
- 1 bunch of spring onions
- 30g pine nuts
- 150 chestnut mushrooms
Instructions
- Preheat oven to 200Β°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.
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Categories
- Meal Type: - Everyday - Lunch - Quick & Easy - Supper
- Occasions: - Sunday Lunch
- Ingredients: - Other Vegetables
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Healthy - Vegan
- Skill Levels: - Easy
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