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Receta Stuffed Pumpkin Peppers with Red Quinoa, Mushroom and White beans

Name: Stuffed Pumpkin Peppers with Red Quinoa, Mushroom and White beans
Cuisine: Italian
Ingredients: . 5-6 medium 'pumpkin style' red peppers, stem cut out and cavities cleaned.; . > STUFFING:; . 3 Tbps. e.v.Olive oil; . 1 medium, sweet onion; . 2 garlic cloves, crushed; . 2 cups raw, cremini mushrooms, chopped; . splash of fortified Sherry (or vermouth); . 1 cup cooked white beans; . 1 cup cooked, red Quinoa; . 1/2 tsp. each sea salt, granulated garlic; . 1/4 tsp. dried basil; . 1/4 tsp. dried marjoram; . 1/2 cup Parmesan cheese; . 1/2 cup mild cheese (Friulano, Mozzarella etc.)

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Stuffed Pumpkin Peppers with Red Quinoa, Mushroom and White beans.

For a dedicated post...refer to:
http://www.foodessa.com/2014/10/autumn-table-invite-and-laurentian.html

Raciónes: 4

Fácil y Rápido

Italian

Ingredientes

. 5-6 medium 'pumpkin style' red peppers, stem cut out and cavities cleaned.
. > STUFFING:
. 3 Tbps. e.v.Olive oil
. 1 medium, sweet onion
. 2 garlic cloves, crushed
. 2 cups raw, cremini mushrooms, chopped
. splash of fortified Sherry (or vermouth)
. 1 cup cooked white beans
. 1 cup cooked, red Quinoa
. 1/2 tsp. each sea salt, granulated garlic
. 1/4 tsp. dried basil
. 1/4 tsp. dried marjoram
. 1/2 cup Parmesan cheese
. 1/2 cup mild cheese (Friulano, Mozzarella etc.)

Direcciones

. STUFFING: In a large skillet, heat the oil on MEDIUM-HIGH. Add the chopped onions and sauté for about 5 minutes. Add the garlic. Toss and cook for another 5 minutes Add the chopped mushrooms. Cook them down until tender and caramelized. Splash in some fortified sherry. Add in the beans as well as the pre-cooked red quinoa. Lastly, season and combine to the mix. Remove the skillet from the heat and set it aside to lightly cool.
. ...Meanwhile, wash and prepare the peppers. Place them into an oven-proof casserole dish and lightly cover with a tea cloth while the stuffing is being finished.
. Pre-heat the oven to 325F/160C/Gas3. Position the oven rack in the center.
. When the mix has slightly cooled enough to handle, add in the cheeses. Give the mix a taste to see if there are any adjustments to be made. Now, stuff the peppers. Cover tightly with an aluminium foil.
. BAKE the peppers for the first 30 minutes. Then, remove the foil and bake for another15 minutes or until peppers are fork tender. Serve.
. Note: baking time could be reduced if the pepper cavities were steamed first for 10 minutes.
. Buon appetito from Claudia's kitchen...FOODESSA.com