PEPPERS STUFFED WITH MUSHROOMS AND TOMATO ENJOY DAN:

PEPPERS STUFFED WITH MUSHROOMS AND TOMATO by CHEF DAN:

Serves 4

INGREDIENTS:

2 red or yellow peppers

1 tablespoon walnut oil

8 crimini mushrooms, diced

1 shallot, minced

2 garlic cloves, crushed

1 (8 Oz) jar sun dried tomatoes

1/4-Panko

1/4-cup walnuts, chopped

1/2-cup fresh mint leaves, chopped

1 teaspoon dried red chili flakes

3 teaspoons Lori’s pesto

1/4-teaspoon curry powder

DIRECTIONS: (PREHEAT OVEN TO 275 DEGREES F)

1.   Heat the oil in a skillet over medium-high heat when sizzling.

2.   Add mushrooms and stir fry for 5 minutes.

3.   Season with sea salt and freshly ground black pepper to taste.

4.   Stir in the shallots, garlic cloves, sun dried tomatoes, panko, mint leaves, chili flakes, Lori’s pesto, and curry powder.

5.   Thoroughly combine.

6.   Cut the peppers in half top to bottom.

7.   Carefully remove the seeds and membrane.

8.   In an oven proof baking dish add mushroom stuffing to the peppers halves.

9.   Cover and bake for 35-40 minutes.

ENJOY DAN:                                                                BON-APPETITE!!