Mushroom Polenta Stuffed Peppers

Submitted by: Sarah Dixon
Peppers stuffed with a mushroomy polenta mixed and topped with cheese (or not for vegans)

Serves: 2

Preparation time:
Cooking time:

Dietary guidance: v v 

Tags: main · mushroom · stuffed · pepper · polenta ·

Ingredients

A handful of dried porcini mushrooms
Vegetable stock
1/2 cup of polenta
1-2 tbs olive oil
Small onion
4 or 5 medium mushrooms
1 clove of garlic, crushed
2 red peppers
Optional grated cheese

Method

Soak the porcini mushrooms in water for at least half an hour then drain, retaining the soaking liquid.

Make up the polenta according to packet instructions using the soaking liquid (make up volume with stock or plain water if necessary).

Meantime fry the onions, mushrooms and garlic in olive oil, then add to the polenta.

Cut the top off the peppers and deseed, fill with the polenta mixture.

Bake for about 45 minutes at gas mark 6, adding grated cheese to the top for the last 5 minutes if desired.

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