Roast Peppers Stuffed with Mushrooms
Submitted by hueppi
Vegetarian roasted bell peppers stuffed with sauteed mushrooms, pine nuts, olives, and fresh marjoram in a homemade tomato sauce, topped with Parmesan. A colorful, hearty meatless main.
YIELD
4 servingsPREP
15 minCOOK
60 minREADY
90 minRoasted red and yellow bell peppers make gorgeous edible bowls for a filling of sauteed mushrooms, briny olives, toasted pine nuts, and fresh marjoram, all bound together in a thick homemade tomato sauce.
The peppers roast cut-side down first, which softens them and brings out their natural sweetness before they ever get stuffed. That initial roast is what separates a good stuffed pepper from a mediocre one. Raw peppers stuffed and baked stay too firm and taste grassy.
The tomato sauce cooks down uncovered for a solid 15 to 20 minutes until it’s thick and concentrated. Muscovado sugar adds a hint of molasses depth that plain white sugar can’t match. Once the mushrooms, nuts, and olives fold in, you’ve got a stuffing with real texture: soft, crunchy, and chewy all at once.
Chef Tips
- Pre-roasting the peppers cut-side down lets steam escape. Cut-side up traps moisture and leaves them soggy.
- If using fresh tomatoes, the quick blanch-and-peel method in the directions works perfectly. Score an X on the bottom first for easier peeling.
- Sautee the mushrooms in a hot pan without crowding. Crowded mushrooms steam instead of browning, and you want that golden color.
- Toast the pine nuts in a dry skillet before adding to the filling. They go from pale to burnt in about ten seconds, so stay close.
Variations
- Use almonds (flaked) in place of pine nuts for a milder, less expensive option.
- Swap marjoram for fresh oregano or basil depending on what’s available.
- Add crumbled feta instead of Parmesan for a tangier, saltier finish.
Ingredients
Directions
Preheat oven to 200C/400F.
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 to 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 to 20 min or until it is reduced to a thick sauce.
Thickly slice mushrooms.
Heat the remaining 1 tablespoon oil in a pan and sauté the mushrooms until soft.
Stir mushrooms, nuts, marjoram and olives into tomato mixture.
Fill the peppers and top with the grated Parmesan.
Cook in the oven for 15 to 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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