These Roast Peppers Stuffed With Mushrooms offer a vibrant, savory experience that balances the sweetness of roasted bell peppers with the earthy depth of mushrooms and tomatoes. The filling is a rich mixture of sautéed onions, garlic, fresh mushrooms, and toasted pine nuts, bound together by a reduced tomato sauce. Topped with freshly grated Parmesan cheese, the dish bakes until bubbly and golden. While tagged as a breakfast item in some traditions, this hearty vegetarian dish is equally perfect as a light dinner or a substantial side dish for weekend brunches. It’s simple to prepare using pantry staples and delivers a comforting, home-style flavor profile that is both elegant and satisfying.
Roast Peppers Stuffed With Mushrooms
Description
These Roast Peppers Stuffed With Mushrooms offer a vibrant, savory experience that balances the sweetness of roasted bell peppers with the earthy depth of mushrooms and tomatoes. The filling is a rich mixture of sautéed onions, garlic, fresh mushrooms, and toasted pine nuts, bound together by a reduced tomato sauce. Topped with freshly grated Parmesan cheese, the dish bakes until bubbly and golden. While tagged as a breakfast item in some traditions, this hearty vegetarian dish is equally perfect as a light dinner or a substantial side dish for weekend brunches. It's simple to prepare using pantry staples and delivers a comforting, home-style flavor profile that is both elegant and satisfying.Ingredients
Directions
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Preheat the oven to 200°C (400°F/Gas Mark 6).
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Halve the peppers lengthwise and remove the core and seeds.
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Place the peppers cut-side down on a baking sheet and roast in the oven for 15 minutes, turning frequently, until softened and lightly charred.
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Meanwhile, prepare the tomato sauce. If using fresh tomatoes, plunge them into boiling water for 15-30 seconds, then transfer to cold water to peel and roughly chop.
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Finely chop the onion.
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Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the onion and crushed garlic, frying until softened and lightly colored.
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Add the chopped tomatoes (fresh or canned), tomato paste, muscovado sugar, salt, and pepper to the pan.
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Cook the sauce uncovered, stirring occasionally, for 15-20 minutes until reduced and thick.
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Thickly slice the mushrooms.
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Heat the remaining 1 tablespoon of olive oil in a separate pan and sauté the mushrooms until soft and browned.
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Stir the sautéed mushrooms, pine nuts (or almonds), chopped marjoram, and pitted black olives into the thickened tomato sauce.
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Remove the roasted peppers from the oven and flip them cut-side up.
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Fill the pepper halves with the mushroom and tomato mixture.
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Top each stuffed pepper with freshly grated Parmesan cheese.
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Return the peppers to the oven and bake for 15-20 minutes, or until heated through and the cheese is melted.
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Serve one red and one yellow pepper half per person, garnished with salad leaves and fresh herbs if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 645.4kcal
- % Daily Value *
- Total Fat 39.1g61%
- Saturated Fat 3.8g19%
- Cholesterol 0.0mg0%
- Sodium 86.9mg4%
- Total Carbohydrate 71.0g24%
- Dietary Fiber 26.8g108%
- Sugars 21.8g
- Protein 24.4g49%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Substitutions: For a vegan version, omit the Parmesan cheese or use a vegan cheese alternative. You can also use flaked almonds instead of pine nuts for a different texture.
Tip: Toasting the pine nuts in a dry pan for 1-2 minutes before adding them to the filling will enhance their flavor.
