Mushroom-Stuffed Peppers
- Vegetable recipes
- Low fat
- Gluten free
- Lactose free
Ingredients
- 6 red shepherd or bell peppers
- 1 lb (500 g) yellow-fleshed or other all-purpose potatoes, peeled and halved
- 4 cloves garlic, peeled
- 1/3 cup (75 mL) extra-virgin olive oil
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1 cup (250 mL) finely chopped Spanish or sweet onion
- 8 oz (250 g) mushrooms, sliced
- 2 tbsp (30 mL) dry sherry
- 1/3 cup (75 mL) chopped parsley
Preparation
On grill or under broiler, char whole peppers all over; remove from heat, cover and let cool. Peel, then cut off stems and remove seeds and core, leaving peppers whole; set aside.
In large pot of boiling salted water, cook potatoes and garlic until potatoes are tender. Drain; thoroughly mash. Whisk in 3 tbsp/45 mL of the oil, half of the salt, and pepper; set aside.
In skillet over medium heat, fry onion in about half of the remaining oil until softened; add mushrooms and fry until tender. Stir in sherry and half of the remaining salt; fry until sherry is evaporated, then stir in parsley. Scrape into potato mixture and stir to combine.
Stuff peppers with potato mixture. Brush baking dish large enough to accommodate single layer of peppers with some of the remaining oil; arrange peppers in dish, brush with remaining oil and sprinkle with remaining salt. Bake in 375F/190C oven until potato mixture is piping hot, 30 to 35 minutes.
Makes 6 servings.
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