Delectable Hungarian Vegan Lunch Feast: Aromatic Mushroom Stuffed Bell Peppers with Creamy Sun-Dried Tomato Sauce

Allergens

N/A (but check for allergens in the sun-dried tomatoes and vegetable broth)

Ingredients

• 4 large bell peppers (any color) 2 cups mushrooms, finely chopped 1 medium onion, finely diced 3 cloves garlic, minced 1 cup cooked quinoa or rice 1/2 cup sun
• dried tomatoes, oil
• packed 1/4 cup vegetable broth 1 tbsp paprika 1 tsp caraway seeds, crushed Salt and pepper, to taste Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 350°F (180°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes. Set aside.
3. In a large pan, sauté onions and garlic until fragrant. Add mushrooms and cook until they release their liquid and become tender.
4. Stir in cooked quinoa or rice, paprika, caraway seeds, salt, and pepper to the mushroom mixture. Cook for 2 3 minutes more.
5. Fill each bell pepper with the mushroom mixture and place them in a baking dish.
6. In a blender, combine sun dried tomatoes, vegetable broth, and some of their oil to create a creamy sauce. Pour this sauce over the stuffed peppers.
7. Bake for 35 40 minutes or until peppers are tender. Garnish with fresh parsley before serving.

Chef’s Insight

Experiment with different colors of bell peppers for a visually stunning presentation.

Notes

Adjust seasoning according to your taste preference.