Roast Peppers Stuffed With Mushrooms

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.

Cooking Method: Baking, Boiling, Frying, Roasting

Cuisine: Italian

Courses: Breakfast

Difficulty: Advanced

Servings: 4

Calories: 645.4

Dietary: Gluten-free, Vegetarian

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

2 lg Orange or red peppers
2 lg Yellow peppers
1 pound Tomatoes or
14 ounce Can chopped tomatoes
1 lg Onion
3 tablespoon Olive oil
3 cloves Garlic crushed
2 tablespoon Tomato paste
1 teaspoon Light muscovado sugar
2 ounce Mushrooms
2 ounce Pinenuts or flaked almonds
2 oz Pitted black olives
2 oz Freshly grated Parmesan cheese
1 tablespoon Chopped fresh marjoram

Directions

1
Preheat the oven to 200°C (400°F/Gas Mark 6).
2
Halve the peppers lengthwise and remove the core and seeds.
3
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.
4
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.
5
Finely chop the onion.
6
Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the onion and crushed garlic, frying until softened and lightly colored.
7
Add the chopped tomatoes (fresh or canned), tomato paste, muscovado sugar, salt, and pepper to the pan.
8
Cook the sauce uncovered, stirring occasionally, for 15-20 minutes until reduced and thick.
9
Thickly slice the mushrooms.
10
Heat the remaining 1 tablespoon of olive oil in a separate pan and sauté the mushrooms until soft and browned.
11
Stir the sautéed mushrooms, pine nuts (or almonds), chopped marjoram, and pitted black olives into the thickened tomato sauce.
12
Remove the roasted peppers from the oven and flip them cut-side up.
13
Fill the pepper halves with the mushroom and tomato mixture.
14
Top each stuffed pepper with freshly grated Parmesan cheese.
15
Return the peppers to the oven and bake for 15-20 minutes, or until heated through and the cheese is melted.
16
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.

Keywords: peppers, mushrooms, stuffed, roasted, tomato sauce, parmesan, pine nuts, vegetarian, italian, garlic, onion, olive oil, marjoram, olives, breakfast, dinner, brunch, healthy, gluten-free, comfort food

Read it online: https://www.chefs-mate.com/recipe/roast-peppers-stuffed-with-mushrooms/