Bell Peppers With Mushroom Stuffing

Bell peppers are one of the richest sources of vitamin C; red peppers contain twice the vitamin C as green ones. They also supply plenty of vitamin A, fibre and potassium. This dish is a meal in itself; however, a baked potato goes well with it.

4 green, red or yellow bell peppers, cleaned,
seeded and cut in half lengthwise
1 cup (250 ml) water
1/4 tsp (1 ml) sea salt
3 cups (750 ml) button mushrooms or a mix of different mushrooms, finely chopped
1 Tbsp (15 ml) butter or coconut butter
1 Tbsp (15 ml) water
1 medium-size onion, diced
1 clove garlic, minced
1/2 tsp (2 ml) herbal salt such as Herbamare or Spike
1 Tbsp (15 ml) soy sauce or Bragg's all-purpose seasoning
1/4 tsp (1 ml) dried thyme
3 free-range eggs
1 Tbsp (15 ml) heavy cream, optional
2 Tbsp (30 ml) hard cheese, such as Gruy? or Parmesan, grated
3 Tbsp (45 ml) fresh parsley, finely chopped

In a wide narrow pot, cook peppers in water and salt for 10 to 15 minutes until tender but not too soft.

In a saucepan, saut?nion in butter until translucent. Add mushrooms, water, garlic, herbal salt, soy sauce (or Bragg's) and thyme. Cover and simmer on low for 10 to 15 minutes until tender. In a bowl, beat eggs, then add cream (if desired) and cheese. Add parsley and season to taste with herbal salt. Pour egg mixture over mushrooms and stir until firm.

Place peppers in a lightly greased baking dish and fill with mushroom-egg mixture. Bake in preheated oven at 350°F (180°C) for 10 minutes. Serves four.

Other meal ideas for the mushroom stuffing:

• Roll up stuffing in pancakes.
• Layer cooked noodles with stuffing, finishing with a layer of noodles. Top with grated cheese, saut? onions and specks of butter. Bake in the oven until cheese is melted.

Source: alive #240, October 2002