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–+ servings

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! 
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Prep Time: 10 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: French, Fusion
Diet: Vegan
Keyword: mushroom, bell peppers, millet, stuffed peppers
Servings: 2 people
Calories: 763kcal

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: 763kcal | Carbohydrates: 147g | Protein: 22g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 1174mg | Potassium: 439mg | Fiber: 18g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 7mg
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