Stuffed pointed peppers for grilling

Ingredients for 5 servings:

• 5 pointed peppers
• 2 cloves garlic, approx.
• 10 mushrooms, cleaned
• 2 slices of toast
• 4 tbsp oil, for frying
• 1 tsp rosemary (powder)
• 1 tsp sugar
• 4 tbsp tomato paste
• 4 tbsp tomato ketchup
• 2 tbsp thyme
• e.g. chives
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cut off the tops of the pointed peppers and deseed the pods. Dice the onions and mushrooms. Sauté them in oil over medium heat for about 10-15 minutes. Meanwhile, dice the garlic and add it to the mushroom and onion mixture along with the rosemary, thyme, salt, and pepper. Stir in the tomato paste, followed by the ketchup. Add sugar to taste. Fill the pods with the mixture and stuff the stuffed peppers with toasted bread to seal them. I use toothpicks to hold them in place. Grill the stuffed pointed peppers on all sides, if possible, until lightly toasted. Cooking time may vary. I added the pan and grill times together.