These Stuffed Bell Peppers with Mushroom Crumble are a perfect healthy entree this holiday season. Bursting with flavour and packed with nutrition, they'll chase the turkey-blues away. Make this easy, scrumptious dish for your family and friends, put them out on the table at your next dinner, and watch them disappear!
Prepare the bell peppers: cut the tops off and then clean out the inside. You can use a small pairing knife, cutting away the white parts or just use your hands and get in there. If there are seeds left in the pepper, turn it upside down and give it a few taps on the side - they should fall out. Arrange the peppers in a baking dish.
Using a non-stick pan, add about 2 teaspoon of olive oil and heat gently for a few minutes. Then add the shallot and garlic. Stir over the heat for a minute then add the spinach. Cook the spinach in the pan until it wilts. Season with some kosher salt.
Then add the Lion's Mane Mushroom Crumble to the pan, breaking it up and combining with the spinach mixture.
After about 2 minutes of cooking add 1 tablespoon of white wine vinegar and the chopped marjoram. Stir to combine.
Remove from heat.
Spoon the mushroom mixture into the bell peppers, dividing evenly.
Bake the peppers in the pre-heated oven for about 12 minutes or until heated through. Serve.
Leftovers are good the next day - just re-heat them in the oven or microwave if you're in a rush.