*  Exported from  MasterCook  *

                   Roast Peppers Stuffed With Mushrooms

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lg           Orange or red peppers
   2       lg           Yellow peppers
   1       lb           Tomatoes or
  14       oz           Can chopped tomatoes
   1       lg           Onion
   3       tb           Olive oil
   3       cl           Garlic -- crushed
   2       tb           Tomato paste
   1       ts           Light muscovado sugar
   2       oz           Mushrooms
   2       oz           Pinenuts or flaked almonds
   1       tb           Fresh marjoram -- chopped
   2       oz           Black olives -- pitted
   2       oz           Parmesan -- freshly grated

  Preheat oven to 200 C/400 F/gas mark 6. Halve peppers length-wise,
  remove core and seeds. Place cut-side down on a baking sheet and
  roast for 15 minutes, turning frequently.
  
  Meanwhile, make the sauce. If using fresh tomatoes, place them in a
  bowl, adding boiling water to cover, and leave for 15 to
  30 seconds. Transfer them to a bowl of cold water then remove and
  peel. Roughly chop.
  
  Finely chop the onion. Heat 2 tb oil in a saucepan. Add the onion
  and garlic, and fry until softened and lightly coloured. Add
  chopped tomatoes, tomato paste, muscovado sugar, salt, and pepper.
  Cook uncovered, stirring for 15 to 20 minutes or until it is
  reduced to a thick sauce.
  
  Thickly slice mushrooms. Heat the remaining 1 tb oil in a pan and
  saute the mushrooms until soft.
  
  Stir mushrooms, nuts, marjoram, and olives into tomato mixture.
  Fill the peppers and top with the grated Parmesan. Cook in the oven
  for 15 to 20 minutes or until heated through.
  
  Serve one red and one yellow pepper half per person. Garnish with
  salad leaves and herbs.
 

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