John Myers
Vegetarian Stuffed Peppers with Mushrooms
The perfect vegetarian stuffed peppers with mushrooms recipe with a picture and simple step-by-step instructions.
- 2 Pc. Paprika
- 35 g Pine nuts
- 1 Pc. Clove of garlic
- 250 g Mushrooms
- 1 tbsp Tamari soy sauce
- Pepper
- Olive oil
- 0,5 Pc. Lemon or lime
- 1 tbsp Tahini
- 1 tsp Chervil
- 1 Msp Chilli flakes
- Halve the peppers and remove the core. Place with the curved side up on a baking sheet lined with baking paper and rub with olive oil. Roast in a preheated oven at 190 degrees (or fan oven 175 degrees) for about 10 minutes.
- While the peppers are in the oven, you can prepare the filling. Roast the pine nuts in a pan without adding any fat until they start to smell. Take out and set aside. Heat a dash of oil in the same pan and fry the sliced mushrooms. Finely chop the garlic and stir in with the lemon juice, tamari, pepper, chervil and chilli flakes. Finally stir in the tahini. Fold in the pine nuts and pour the whole mixture into the 4 pepper halves.
- Then bake in the oven for about 10-15 minutes.
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