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ROAST PEPPERS STUFFED WITH MUSHROOMS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lg Orange or red peppers
2 lg Yellow peppers
1 lb Tomatoes or
14 oz Can chopped tomatoes
1 lg Onion
3 tb Oliveoil
3 Garlic cloves crushed
2 tb Tomato paste
1 t Light muscovado sugar
2 oz Mushrooms
2 oz Pinenuts or flaked almonds
1 tb Chopped fresh marjoram
-leaves
2 oz Pitted black olives
2 oz Freshly grated Parmesan
-Cheese
Preheat oven to 200C/400F gas mark 6. 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 15-30 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 15-20 min or until it is reduced to a
thick sauce.
Thickly slice mushrooms. Heat the remaining 1 tbsp oil
in a pan and saute the mushrooms until soft.
Stir mushrooms, nuts, marjoram and olives into tomato
mixture. Fill the peppers and top with the grated
Parmesan. Ccok in the oven for 15-20 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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