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Get Stuffed! – Mushroom & Walnut Capsicums

November 23, 2013

Apologies for the photo - these did not photograph very well but they sure were tasty!

Apologies for the photo – these did not photograph very well but they sure were tasty!

In my early twenties, I knew a Hungarian woman who made the best stuffed capsicums  I’d ever eaten. In fact, they were the only stuffed capsicums I had ever eaten! A provincial dish of mince beef and rice and lots of paprika, Irene would find the biggest, greenest capsicums and fill them to overflowing. Only the very brave could eat a whole one, so gargantuan they were.

I don’t know why I had been thinking about this recently, particularly when I spied a cute little tub of “mini vine capsicums” at my local grocer this week. The pint-sized capsicums hued in oranges and yellows caught my eye and I snapped them up to stuff.

Instead of a meat based filling, I chose a vegetarian option of mushrooms & walnuts: meat for vegetarians! I kept them dairy free, but I’m sure a dash of parmesan would work really well. This one’s for you Kyle, Happy Birthday!

20g linseeds
2 tabs water
1 tab apple cider vinegar

 4 cloves garlic
2 sprigs rosemary
60g walnuts
200g mushrooms
100g canned chickpeas (rinsed & drained)
1 stalk celery, chopped
1 handful parsley
1 tab currants
1 tab capers
1 teas salt or more to taste
1/8 teas white pepper
1 tab nutritional yeast
180g mini vine capsicums or bull horn peppers
Olive oil to drizzle

Split the capsicums lengthways and remove the seeds. Set aside.
Mill the linseeds on SP 10 for 10 seconds. Move to a bowl and mix with the water & vinegar. Set aside to thicken.

In the TM, add the garlic, rosemary and parsley and chop on SP 9 for 15 seconds. Scrape down the bowl and add the mushrooms, linseed mix, celery, chickpeas, currants & capers and seasoning. Pulse until just combined. Add the walnuts and pulse again – the mix should be chunky and not smooth.

Fill the capsicum halves, drizzle with a little olive oil and roast in the oven for 20 minutes at 180ºC. Serve at hot or at room temperature with pesto sauce to dip.

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