mushroom and walnut stuffed bell peppers: vegan goodness.
Last March my Ironman made these delicious mushroom and walnut ‘meatballs’ to go with a spaghetti squash dinner. Three months later we were still talking about them.
Oh holy cow they were insanely delicious. I set out on a mission: how else could I enjoy the earthy combination of mushrooms (high in vitamin D) and walnuts (high in protein and folic acid, which you can learn about here) in new dishes?
Well, thanks to the trusty VitaMixx, I found it! Vegan Mushroom and Walnut Stuffed Bell Peppers– Mediterranean Night: here we come!
- 8 button mushrooms, washed
- 1/2 cup walnuts
- 1 to 2 Tbsp homemade hummus, check out my recipes here
- 2 handfuls fresh dill
- Salt and pepper to taste
- 2 bell peppers, sliced in half
- drizzle of grapeseed oil
Combine first 5 ingredients and blend on low until a paste forms.
Slice bell peppers in half and clean out the seeds (If you slice them top to bottom, they hold more stuffing!)
Spoon stuffing into pepper boats, place in an oven safe glass platter. Drizzle the tops of each pepper with grapeseed oil.
Put in the oven at 350 F and bake for about 35-45 minutes.
Serve with fresh veggies and hummus, and a Greek salad… on your back porch… in the summertime. Yes, it’s a charmed life.
Let me know how it tastes. Enjoy!