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RECIPE

Recipe: Mini mushroom-stuffed peppers

These little pops of colour make a warming early autumn supper

articlemain
  • place PRE 20 minutes
  • place COOK 55 minutess - 1 hour
  • place SERVES 8
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These are a perfect main course for vegetarian guests. The punchy spices and texture of the chestnut mushrooms make them a hearty vegetarian alternative to the meat used in many stuffed vegetables.

Method:

  • Wash the peppers and cut the top to form a lid. Trim a sliver off the bottom so they’ll stand up in the oven dish

  • Cook the rice: first rinse it well in cold water to remove the starch, add it to a large pan and add one and a half times the volume of water to rice (so, for one cup of rice 1.5 cups of water).

  • Add salt, pepper and the turmeric, boil and then simmer until the water has been absorbed.

  • Chop the mushrooms finely (but not so they become mushy) to give them the consistency of minced meat.

  • Heat the oil in a large frying pan and add the mushrooms, 25g of the parsley plus salt, pepper and the spices. Stir well until any liquid has evaporated

  • Add the rice and half the tomato sauce and stir well.

  • Heat your oven to 180°C.

  • Spread half the fried mushroom/rice/sauce mixture over the base of a large oven dish.

  • Arrange the mini peppers on top and spoon the rest of the mixture into them, then replace their tops and pop the pepper slivers into the dish.

  • Bake for 40 minutes until the peppers are tender but not collapsing and piping hot. Serve sprinkled with the remaining parsley.

    Instagram: Fabienne_Viner_Luzzato


Ingredients

500g mini sweet peppers
250g basmati rice
Salt, pepper
1 tbsp ground turmeric
300g chestnut mushrooms
4 tbsp olive oil
500g tomato sauce (home-made or good quality shop-bought tomato sauce)
30g parsley, finely chopped
½ tsp each of ground coriander, cumin and sweet paprika

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