Peppers Stuffed with Onion and Mushrooms

I personally love this Peppers Stuffed with Onion and Mushrooms recipe because I’m really a huge fan of peppers and I especially love stuffing them. They are undeniably flavourful and versatile. Overall the perfect type of appetizer or side dish that you can serve on any occasion, but I like to add mine with millet to make it the perfect dinner dish!

Ingredients for Peppers Stuffed with Onion and Mushrooms

  • Millet
  • Eringi Mushrooms
  • Red Onion
  • Dry Oregano
  • Salt and Pepper
  • Bell Pepper

Instructions:

For the Millet:

  • Combine 2 cups of millet and 2 cups of water. Bring to a simmer, then cover and cook until tender for about 20-25 minutes. Remove from the heat and let it sit, covered, for another 10 minutes. Note: Fluff with a fork.

For the Peppers Stuffed with Onion and Mushrooms:

  • Prepare 2 large bell peppers – clean the peppers. Gently slice and separate the top part and set it aside.
  • Make the filling – on low heat non-stick frying pan, cook 10 large chopped Eringi mushrooms and 1 large chopped red onion, season with salt and pepper to taste.
  • Stuff the peppers – fill the peppers with the cooked Eringi mushrooms and red onion, generously. Add 2 tsp of dry oregano for the extra flavour!
  • Bake and Serve – bake the peppers on an air-fryer/oven at 180 degrees heat for 15 to 20 minutes, and serve.
Peppers Stuffed with Onion and Mushroom

Peppers Stuffed with Onion and Mushrooms

I personally love this Peppers Stuffed with Onion and Mushrooms recipe because I’m really a huge fan of peppers and I especially love stuffing them. They are flavourful and versatile. Overall the perfect type of appetizer or side dish that you can serve on any occasion! 
Prep Time 10 mins
Total Time 1 hr
Course Main Course
Cuisine French, Fusion
Servings 2 people
Calories 763 kcal

Equipment

  • Air Fryer
  • Non-stick Cooking Pan

Ingredients
  

  • 2 cups Millet
  • 10 pcs Eringi Mushrooms Large
  • 1 pc Red Onion Large
  • 2 tsp Dry Oregano
  • 1 tsp Salt and Pepper
  • 2 pcs Bell Pepper Large

Instructions
 

For the Millet

  • Combine 2 cups of millet and 2 cups of water. Bring to a simmer, then cover and cook until tender for about 20-25 minutes. Remove from the heat and let it sit, covered, for another 10 minutes. Note: Fluff with a fork. 

For the Peppers Stuffed with Onion and Mushrooms

  • Prepare 2 large bell peppers – clean the peppers. Gently slice and separate the top part and set it aside. 
  • Make the filling – on low heat non-stick frying pan, cook 10 large chopped Eringi mushrooms and 1 large chopped red onion, season with salt and pepper to taste. 
  • Stuff the peppers – fill the peppers with the cooked Eringi mushrooms and red onion, generously. Add 2 tsp of dry oregano for the extra flavour! 
  • Bake and Serve – bake the peppers on an air-fryer at 180 degrees heat for 15 to 20 minutes, and serve. 

Nutrition

Calories: 763kcalCarbohydrates: 147gProtein: 22gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 1174mgPotassium: 439mgFiber: 18gSugar: 1gVitamin A: 68IUVitamin C: 1mgCalcium: 49mgIron: 7mg
Keyword mushroom, bell peppers, millet, stuffed peppers
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by | Aug 25, 2021

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About the Author

<a href="https://strongwithplants.com/author/inga/" target="_self">Inga K</a>

Inga K

Inga became vegan in March 2018. After a series of documentaries that hit hard, she and her husband switched to a plant-based diet within a week and vegan soon after.Inga has a UK Level 5 Advanced Diploma in Diet and Nutrition.

Strongwithplants.com is a blog for anyone who strives for a healthy and happy life. We share healthy plant-based (and often oil-free) recipes and give you the best tips on finding vegan local food whilst travelling, promoting a plant-based lifestyle focusing on good health and spiritual wellbeing.

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