Stuffed Peppers

• 1/4 pound mushrooms, cut into quarters
• 1/2 pound onion, trimmed, peeled and cut into quarters
• 2 cloves garlic, peeled and smashed
• 1 tablespoon olive oil
• 1/2 cup packed, coarsely chopped watercress
• 1/2 cup pastina
• 3 tablespoons water
• 2 red bell peppers, cut in half crosswise and seeded
• Kosher salt (optional)
• Freshly ground black pepper (optional)

1. Place mushrooms, onions and garlic in bowl of food processor.
2. Process until finely chopped.
3. Place oil in 9-inch pie plate or quiche dish and add chopped vegetables.
4. Cook, uncovered, at 100 percent for 3 minutes.
5. Stir in watercress, pastina and 1 tablespoon water.
6. Fill peppers with stuffing, mounding lightly.
7. Arrange peppers, evenly spaced, around edge of pie plate.
8. Pour remaining water in bottom of dish.
9. Sprinkle with salt and pepper.
10. Cover tightly with microwave plastic wrap.
11. Cook at 100 percent for 10 minutes.
12. Pierce plastic wrap with the tip of a knife to release steam.
13. Unwrap carefully.
14. Serve within 5 minutes.
15. Also good cold.

mushrooms, onion, garlic, olive oil, watercress, pastina, water, red bell peppers, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/916 (may not work)