Walnut Meat Stuffed Bell Peppers with Sun Dried Tomatoes and Mushrooms

By Elisabeth Watkins, The Farm Girl Chef
Total Time
1 Hr
Serves
8
Serving Size
1/2 stuffed bell pepper

DESCRIPTION

Mediterranean sun dried tomatoes, mushrooms, walnuts and rice are seasoned with a hint of smokey garlic flavor and baked in bell pepper halves.

Prep Time
20 Mins
Cook Time
40 Mins
Total Time
1 Hr
Calories
370
Total Fat
30
Saturated Fat
3
Polyunsaturated Fat
8.91
Monounsaturated Fat
6.843
Cholesterol
0
Sodium
350
Carbohydrates
22
Dietary Fiber
5
Total Sugars
5
Protein
9
Vitamin D
0
Calcium
50
Iron
2
Potassium
550

Ingredients

  • 3 cups California walnuts
  • 4 large bell peppers
  • 2 tablespoons olive oil
  • 8 oz. mushrooms, sliced
  • 1/2 yellow onion, diced
  • 1 1/2 cups cooked white rice (leftover works well)
  • 1/2 cup oil packed sun dried tomatoes, drained and chopped
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • Chopped fresh parsley (optional garnish)

Preparation

  1. Preheat oven 350F° and grease an 13 X 9-inch baking dish.
  2. Wash peppers and cut in half lengthwise. Remove seeds and veins and place cut side up in baking dish.
  3. Place walnuts in a food processor and pulse until they’re in pea size pieces.
  4. Heat olive oil in a large skillet over medium-low heat. Add mushrooms and onions and cook for about 10 minutes, stirring occasionally, until vegetables are golden brown. Transfer to a large bowl and let cool slightly.
  5. Add rice, sun dried tomatoes, paprika, salt and garlic powder to vegetables and stir well. Fold in walnuts.
  6. Place equal amounts of mixture into each bell pepper half. Tent with foil and bake for 30 minutes. Remove foil and bake for 10 minutes more or until peppers are soft. Garnish with parsley, if desired.