These veggie stuffed peppers are based on a stuffed artichoke recipe found in a vegetarian cookbook I forgot I had. We had moved recently and I had a tote of cook books tucked away in our old place.
To make this I used:
4 green peppers
1 chopped onion
1 clove garlic
1 small pack of chopped mushrooms (recipe calls for 1/2 cup, I used way more)
1 medium grated carrot
3 tablespoons of diced sun dried tomatoes
leaves from a spring of thyme
4 tablespoons of water
salt and pepper to taste
2 cups of bread crumbs
Cut off the tops of the green peppers and put on a baking sheet or small pan
For the filling, sauté the chopped onion and garlic for a few minutes. Add the mushrooms, carrot, tomatoes thyme and water. Cook for another 5 minutes, then add the bread crumbs.
Spoon the filling into the peppers (I had some filling left over, probably because I used more mushrooms than the recipe called for). Drizzle some olive oil on top. I also added some fried onions on top.
Cook for 350 degrees for 25- 30 minutes.
I was initially concerned that the filling was going to be too dry, but it wasn't. I liked it.
Because we are not vegetarians, I had served this will some sausage sliced and fried in a pan.
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Looks delicious!! Thanks for sharing at the What's for Dinner party. Hope to see you there next week!! Have a lovely week.ReplyDelete
Your Veggie Stuffed Peppers will be delicious, we will really enjoy your recipe! Thanks so much for sharing your awesome post with us at Full Plate Thursday, 552 and come back to see us real soon!