How To Make Mushroom, Walnut & Tomato Baked Peppers
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 4 bell peppers
- 1 cup mushrooms, chopped
- 1/2 cup walnuts, chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
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Preheat the oven to 375°F (190°C).
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Cut the tops off the bell peppers and remove the seeds and membranes.
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In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
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Add mushrooms and sauté until tender, about 5 minutes.
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Stir in walnuts, cherry tomatoes, dried basil, salt, and pepper. Cook for another 2 minutes.
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Spoon the mushroom and walnut mixture into the bell peppers.
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Place the stuffed peppers in a baking dish and sprinkle with Parmesan cheese.
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Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and golden.
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Remove from the oven and let cool for a few minutes before serving.
Nutrition
- Calories : 219kcal
- Total Fat : 15g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 72mg
- Total Carbohydrates : 17g
- Dietary Fiber : 6g
- Sugar : 7g
- Protein : 7g
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