Sumptuous Vegan Hungarian Mushroom Stuffed Peppers with Creamy Sun-Dried Tomato Sauce

Allergens

N/A

Ingredients

• 4 large bell peppers (assorted colors)
• 2 cups mixed mushrooms, chopped (e.g., cremini, shiitake, oyster)
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 cup cooked quinoa
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• 2 cups sun
• dried tomatoes, soaked and drained (oil reserved)
• 1 can coconut milk
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/4 cup vegetable broth
• Olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish, cut side up.
3. In a large skillet, heat 2 tbsp olive oil over medium heat. Add onions and garlic sauté until softened.
4. Stir in mushrooms and cook until they release their liquid and become tender. Season with salt and pepper.
5. In a separate bowl, mix the cooked mushroom mixture, quinoa, parsley, and 1/4 cup of the reserved sun dried tomato oil.
6. Stuff each bell pepper with the mushroom mixture and place them in the baking dish.
7. In a blender, combine sun dried tomatoes, coconut milk, tomato paste, smoked paprika, and vegetable broth. Blend until smooth.
8. Pour the sauce over the stuffed peppers, dividing it evenly among them.
9. Cover the baking dish with aluminum foil and bake for 40 minutes. Remove foil and bake for an additional 10 15 minutes or until peppers are tender and sauce is bubbling.
10. Let the peppers rest for a few minutes before serving.

Chef’s Insight

Use high-quality sun-dried tomatoes and coconut milk to enhance the flavor of the dish.

Notes

Feel free to adjust the seasoning to your preference.