Gourmet Vegetarian Chinese Banquet: Elegant Mushroom & Spinach Stuffed Bell Peppers
Discover this cinematic vegan Chinese feast featuring succulent mushrooms, tender spinach, and crisp bell peppers stuffed with a delectable mix of seasonal vegetables. Enjoy a symphony of aromas and mouthfeel sensations in each bite as you savor this gourmet vegetarian delight.
Allergens
Soy, Ginger
Ingredients
- 1. Fresh Bell Peppers (4 large, assorted colors) 2. Portobello Mushrooms (4 large, diced) 3. Fresh Spinach (2 cups, chopped) 4. Baby Corn (1 cup, sliced) 5. Red Onion (1 medium, finely chopped) 6. Garlic Cloves (4, minced) 7. Ginger Root (1 tbsp, grated) 8. Soy Sauce (2 tbsp) 9. Sesame Oil (1 tbsp) 10. Rice Vinegar (1 tbsp) 11. Vegetable Broth (1 cup) 12. Cornstarch (1 tsp) 13. Red Chili Flakes (1/2 tsp, or to taste) 14. Green Onions (2, finely chopped) 15. Olive Oil (2 tbsp) 16. Salt and Pepper (to taste)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix together mushrooms, spinach, baby corn, onion, garlic, ginger, soy sauce, sesame oil, rice vinegar, vegetable broth, cornstarch, chili flakes, salt, and pepper.
- Carefully slice the tops off of the bell peppers and remove seeds and membranes. Place them in a baking dish.
- Stuff each bell pepper with the mushroom mixture, filling them to the top. Drizzle olive oil over the stuffed peppers.
- Cover the baking dish with foil and bake for 30 minutes. Uncover and bake for an additional 15 20 minutes or until the peppers are tender.
- Remove from the oven, garnish with green onions, and serve immediately.
Chef’s Insight
Use fresh ingredients for the best flavor and texture.
Notes
Adjust the chili flakes according to your desired spice level.