Stuffed Peppers

Lion’s Mane Stuffed Peppers

Serves: 4
Prep time: 15 minutes
Cook time: 35 minutes

Ingredients

• 500g Lion’s Mane mushroom mince

• 4 large bell peppers, tops cut off and seeds removed

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 medium carrot, finely diced

• 1/2 cup cooked quinoa or rice

• 1 can (400g) chopped tomatoes

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/2 tsp smoked paprika

• Salt and black pepper, to taste

• 2 tbsp chopped fresh parsley or coriander

Optional topping:

• 2–3 tbsp panko breadcrumbs

• 1 tbsp olive oil

Instructions

1. Preheat Oven
   Preheat your oven to 190°C.

2. Cook the Filling
   Heat olive oil in a pan over medium heat. Sauté onion, garlic, and carrot for 5–7 minutes until softened.
   Add the Lion’s Mane mince and cook for 5–7 minutes, stirring frequently.
   Stir in chopped tomatoes, quinoa or rice, oregano, basil, smoked paprika, salt, and pepper. Simmer for 5 minutes until well combined. Remove from heat and stir in fresh parsley.

3. Stuff the Peppers
   Spoon the filling into the prepared bell peppers, pressing gently to fill. Place in a baking dish.

4. Optional Topping
   Mix panko breadcrumbs with olive oil and sprinkle on top for a crunchy finish.

5. Bake
   Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes until the peppers are tender and the topping is golden.

6. Serve
   Let cool slightly before serving. These stuffed peppers go well with a side salad or roasted vegetables.