Stuffed Dinner – Stuffed Mushrooms and Baby Red Peppers

Recipes in this PostMushrooms and Peppers Stuffed Waiting to Be Steamed

Wonderful Vegetables

I love living in Glendale, and having all these small fresh vegetable grocery stores. Today, I happened to go to two different stores, and one had giant mushrooms, and the other, Edna’s had small, heart shaped red peppers. Both were just the size for stuffing.

Edna’s always has really good, fresh vegetables, gourmet items, and Edna herself! Edna’s is also the home of Edna’s Armenian coffee. Pictures of these wonderful little sweet peppers are at the bottom of the post.

My “New” Nesco

Some of you may have read me going on about my Nesco 18 Quart Roaster, and how it makes Perfect Thanksgiving Turkey. My 18 Quart is also great for making Big Five Chili, but for just Spane and I, it is too large! I used to have a wonderful 4 quart, but it got lost in moving, and I have wanted another one for a long time. A few days ago, I was in the Goodwill Store looking for a soup tureen, when I spied a turquoise 4 quart Nesco sitting there patiently waiting for me to purchase it. The lady at the counter said, “Do you want to plug it in and see if it works?” I said, “No, Nescos are indestructible!”

Today, when I unpacked it, I was surprised to see that it was not used, it was BRAND NEW, and still had not been treaded! So, I took the extra hour to treat it (heat just the cookwell at highest setting for an hour or until it stops smoking in a well ventilated place). When the Nesco was cooled off, I put the stuffed mushrooms and peppers in and took the picture above.

Here’s the recipe for the stuffing:

Stuffing for Mushrooms and Peppers

This will stuff four large mushrooms and three small peppers.

Ingredients

Stems of mushrooms, chopped
1 teaspoon shallot chopped in oil
1/2 red pepper, chopped (not one of the ones to be stuffed!)
1/2 small white onion, chopped
1 tablespoon olive oil
1/2 pound Italian sausage, bulk or skins removed
1/2 cup Panko Bread Crumbs
1/4 cup milk
1/4 cup Parmesan cheese
Mushrooms and Peppers to be stuffed

Directions

Put the oil in a heated skillet to medium. Put in the shallots, then the mushroom, then the pepper and onion. Saute on medium heat until the onions are translucent. Add the sausage, breaking it up and cook thoroughly, about 10 minutes on low.

Remove the cookwell from the Nesco, and preheat it to 300 degrees.

Take this mixture and put it into a food processor, adding the milk, bread crumbs and cheese. Pulse a few times until all the ingredients are well mixed and smaller.

Now, stuff the mushrooms and peppers generously. Put about 2 cups of water into the cookwell of the Nesco, and put the rack on top of the water. Place the mushrooms and peppers on top of the rack, cover and let steam until done, about 20 minutes.

If you do not have a Nesco, you could put the peppers and mushrooms in a steamer, or put a baking dish inside a larger baking dish filled with water and bake in a regular oven.

Enjoy!

Red Peppers with Glasses

Red Sweet Peppers with Glasses and Chef's Knife


Red Heart Shaped Sweet Peppers

Red Sweet Peppers with an 8 inch Chef's Knife

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10 Responses to Stuffed Dinner – Stuffed Mushrooms and Baby Red Peppers

  1. Brenagh says:

    Great pictures, how you do it. How to set the aperture and shutter speed. Do you use filters in Photoshop later.

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  3. ÿþb says:

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  5. Tonetti says:

    First off I want to say great blog! I had a quick question which I’d like to ask if you do not mind. I was interested to find out how you center yourself and clear your head before writing. I have had a difficult time clearing my mind in getting my ideas out. I do take pleasure in writing however it just seems like the first 10 to 15 minutes are lost simply just trying to figure out how to begin. Any ideas or hints? Thank you!

  6. Meagan Yepiz says:

    Great job with these posts. They are very informative.

  7. arbpen says:

    We went back today, July 15, 2011, and bought some more. I’m going to stuff them with crab salad. Yum!