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