White Bean And Mushroom Stuffed Bell Peppers Food

WHITE BEAN AND MUSHROOM STUFFED BELL PEPPERS

Steps:

• Heat oven to 375 degrees. Slice off top of each pepper and discard. Remove veins and seeds from each pepper cavity.
• In a large skillet, heat 2 tablespoons oil over medium heat. Add onion and garlic; cook, stirring, for 3 minutes. Add mushrooms and increase heat to medium-high. Cook until mushrooms are golden, about 8 minutes. Stir in the beans, basil, salt and pepper. Cook for 5 minutes. Stir in stock and bring to a simmer. Taste and adjust seasoning.
• In a small bowl, combine bread crumbs, cheese and remaining 1 1/2 tablespoons oil.
• Fill each pepper with bean mixture and arrange in a 9-by-13-inch casserole dish. Add 2 tablespoons water to dish. Top each pepper with bread crumb mixture. Bake until peppers are very tender and topping is golden, about 45 minutes.

STIR-FRY MUSHROOMS AND BELL PEPPERS

Steps:

• Heat oil til really hot.
• Stir fry onions (1 minute), then garlic (20 seconds).
• Then add peppers and mushrooms. Stir-fry until it becomes a bit soft, (about 2 minutes).
• Add the wine and soy sauce and continue to stir for 2 minutes.
• When done, remove from heat and add the sesame sauce mixing it all together, and serve.

PEPPERS, ONIONS AND MUSHROOMS

Steps:

• Clean and cut all vegetables (remove stems from mushrooms) except garlic, into strips about 1/2-inch size. (this may seem like alot, but it cooks down).
• Using large skillet, heat oil over medium-high heat.
• Add only onions first. Cook, stirring occasionally, until translucent. Lower heat to simmer and continue to cook for 15 minutes or until starting to get golden color.
• Raise heat to medium-high, add peppers and salt, Stir well into onions. Continue to cook until peppers JUST START to get soft.
• Add mushrooms, combining well.
• Add black pepper, garlic, and pepper flakes.
• Stir well. Lower heat to simmer. DO NOT COVER as this will poach vegetables.
• Continue to simmer until mushrooms give off their juices but are still firm. It is important NOT to overcook as they will cook again when reheated to be used.
• Remove skillet from heat. Stir.
• Allow to cool. Peppers and mushrooms should still have body to them.
• I like to bag portions in plastic sandwich bags, spread out so they are flat in bag. This makes for easy storage once they are frozen. I then place several bags into a freezer storage bag.
• I have kept this mix frozen for over a year without change in flavor.

WHITE BEAN AND MUSHROOM STUFFED BELL PEPPERS

Steps:

• 1. Heat oven to 375 degrees. Slice off top of each pepper and discard. Remove veins and seeds. 2. In a large skillet, heat oil and saute onion and garlic for 3 minues. Add mushrooms and increase heat to medium-high. Cook until mushrooms are golden, about 8 minutes. Stir in beans, basil, and salt/pepper. Cook for 5 minutes. Stir in stock and bring to a simmer. 3. In a small bowl, combine bread crumbs, cheese, and remaining 1 1/2 tbsp oil. 4. Fill each pepper with bean mixture and arrange in a 9x13 in casserole dish. Add 2 tbsp water to the dish. Top each pepper with bread crumb mixture. Bake until peppers are very tender and topping is golden, about 45 minutes.

BLACK BEANS WITH BELL PEPPERS & RICE

Steps:

• In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through., Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.

BEEF AND MUSHROOM STUFFED PEPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brown beef in a large skillet over medium-high heat. Halfway through browning, add mushrooms and onion. Continue cooking until meat is fully browned; drain fat from skillet. Stir in enough gravy to bond mixture without making it soupy. Season with salt and pepper, and set aside.
• Meanwhile, heat a medium saucepan of water until boiling. Place peppers in water, and boil for 2 to 3 minutes, until just tender; remove from water. Place peppers, hollow side up, in a 9x13 inch baking dish, and fill each with beef mixture.
• Bake in preheated oven for 15 to 20 minutes, until bubbling. Top with cheese, and bake for an additional 5 to 10 minutes. Serve in a small pool of gravy.