Roast peppers stuffed with mushrooms
Roast Peppers Mushrooms Vegetarian
Last updated 6/12/2012 1:20:36 AM. Recipe ID 52412. Report a problem with this recipe.
Title: Roast peppers stuffed with mushrooms
Yield: 4 Servings
2 lg Orange or red peppers
2 lg Yellow peppers
1 lb Tomatoes or
14 oz Can chopped tomatoes
1 lg Onion
3 tb Oliveoil
3 Garlic cloves crushed
2 tb Tomato paste
1 ts Light muscovado sugar
2 oz Mushrooms
2 oz Pinenuts or flaked almonds
1 tb Chopped fresh marjoram
2 oz Pitted black olives
2 oz Freshly grated Parmesan
Preheat oven to 200C/400F gas mark 6. halve peppers length-wise,
remove core and seeds. Place cut-side down on a baking sheet and
roast for 15 min, turning frequently.
Meanwhile, make the sauce. If using fresh tomatoes, place them in a
bowl, adding boiling water to cover, and leave for 15-30 seconds.
Transfer them to a bowI of cold water then remove and peel. Roughly
Finely chop the onion. Heat 2 tbsp oil in a saucepan add the onion and
garlic and fry until softened and lightly coloured. Add chopped
tomatoes, tomato paste, muscovado sugar, salt and pepper. Cook
uncovered, stirring for 15-20 min or until it is reduced to a thick
Thickly slice mushrooms. Heat the remaining 1 tbsp oil in a pan and
saute the mushrooms until soft.
Stir mushrooms, nuts, marjoram and olives into tomato mixture. Fill
the peppers and top with the grated Parmesan. Ccok in the oven for
15-20 min or until heated through.
Serve one red and one yellow pepper half per person Garnish with salad
leaves and herbs.
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