“Delightful Vegetarian Hungarian Dinner: Aromatic Mushroom Stuffed Peppers With Creamy Polenta”

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 large bell peppers (assorted colors) 2 cups sliced cremini mushrooms 1 medium onion, finely chopped 3 cloves garlic, minced 1 cup cooked quinoa 1/2 cup crumbled feta cheese 1/4 cup fresh parsley, chopped 2 cups water 1 cup polenta (cornmeal) 1 tablespoon olive oil Salt and pepper to taste 1/2 teaspoon smoked paprika 1/2 teaspoon ground cumin

Instructions

1. a. Preheat oven to 350°F (180°C). b. Cut off the tops of the bell peppers and remove seeds and membranes. c. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until softened. d. Add mushrooms to the skillet and cook until they release their moisture and become tender. Season with salt, pepper, smoked paprika, and ground cumin. e. In a large mixing bowl, combine cooked quinoa, feta cheese, parsley, and sautéed vegetables. Mix well. f. Stuff each bell pepper with the mushroom mixture and place them in a baking dish. g. Bring water to a boil in a medium saucepan, gradually whisking in polenta. Reduce heat to low and cook for 5 minutes, stirring constantly to prevent lumps. Season with salt and pepper. h. Pour the creamy polenta over the stuffed bell peppers in the baking dish. i. Bake for 30 35 minutes or until the peppers are tender and the polenta is golden brown. Garnish with additional parsley and feta cheese before serving.

Chef’s Insight

To enhance the aroma, add a pinch of caraway seeds while cooking the mushrooms.

Notes

For added texture, use a mix of different colored bell peppers.