Mushroom Stuffed Sweetpeaks

Prep time: 20 minutes

Total time: 1 hour

Skill level: Medium

What You'll Need

Panko Topping

1 cup panko breadcrumbs

2 tbsp olive oil

2 tbsp beaten egg

Sea salt and black pepper to taste

Mushroom Filling

1 tbsp butter or coconut oil

1/2 cup chopped white onion

1 1/2 cup chopped cremini mushrooms

2 cloves garlic, chopped

1/2 tsp dried thyme or 2 tsp fresh

1/2 cup whipping cream

1 1/2 cups asparagus, finely chopped

1 1/2 cups brown rice, cooked

1 cup feta cheese (goat or cow), crumbled

Sea salt and black pepper to taste

4 Red Sun Farms Sweetpeaks, seeded and cut in half length-wise

Directions

Mushroom Filling

Preheat the oven to 350°
For the filling: place a large skillet on the stove over medium-high heat. Add the butter and onions and lightly sauté for 2 minutes, stirring occasionally.
Add the mushrooms, garlic, and thyme and continue to sauté for another 2 minutes.
Add the cream and asparagus. Continue to sauté for another 2-3 minutes until the cream reduces by half.
Add the rice and feta. Season with sea salt and pepper to taste. Set aside.

Panko Topping

For the topping: mix the Panko breadcrumbs, olive oil and egg together. Season with a bit of sea salt and pepper.
Lay the long peppers onto a baking sheet. Put the mushroom mixture into each pepper half. Pack it in a bit. Sprinkle the Panko mixture on top.
Put the baking sheet in the oven and bake for 30-40 minutes or until the pepper is soft and the Panko is golden.