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Bell Peppers With Mushroom Stuffing

Bell peppers are one of the richest sources of vitamin C; red peppers contain twice the vitamin C as green ones. They also supply plenty of vitamin A, fibre and potassium. This dish is a meal in itself; however, a baked potato goes well with it.

4 green, red or yellow bell peppers, cleaned,
seeded and cut in half lengthwise
1 cup (250 ml) water
1/4 tsp (1 ml) sea salt
3 cups (750 ml) button mushrooms or a mix of different mushrooms, finely chopped
1 Tbsp (15 ml) butter or coconut butter
1 Tbsp (15 ml) water
1 medium-size onion, diced
1 clove garlic, minced
1/2 tsp (2 ml) herbal salt such as Herbamare or Spike
1 Tbsp (15 ml) soy sauce or Bragg’s all-purpose seasoning
1/4 tsp (1 ml) dried thyme
3 free-range eggs
1 Tbsp (15 ml) heavy cream, optional
2 Tbsp (30 ml) hard cheese, such as Gruyère or Parmesan, grated
3 Tbsp (45 ml) fresh parsley, finely chopped

In a wide narrow pot, cook peppers in water and salt for 10 to 15 minutes until tender but not too soft.

In a saucepan, sauté onion in butter until translucent. Add mushrooms, water, garlic, herbal salt, soy sauce (or Bragg’s) and thyme. Cover and simmer on low for 10 to 15 minutes until tender. In a bowl, beat eggs, then add cream (if desired) and cheese. Add parsley and season to taste with herbal salt. Pour egg mixture over mushrooms and stir until firm.

Place peppers in a lightly greased baking dish and fill with mushroom-egg mixture. Bake in preheated oven at 350°F (180°C) for 10 minutes. Serves four.

Other meal ideas for the mushroom stuffing:

• Roll up stuffing in pancakes.
• Layer cooked noodles with stuffing, finishing with a layer of noodles. Top with grated cheese, sautéed onions and specks of butter. Bake in the oven until cheese is melted.

Source: alive #240, October 2002