Roast peppers stuffed with mushrooms
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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.
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      Title: Roast peppers stuffed with mushrooms
 Categories: Vegetarian
      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
           -leaves
      2 oz Pitted black olives
      2 oz Freshly grated Parmesan
           -Cheese
 
  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
  chop.
  
  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
  sauce.
  
  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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Recipe ID 52412 (Apr 03, 2005)

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