by
Paul
Benhaim2 clove garlic, chopped
1 tbsp Breadcrumbs (wholemeal)
2 tsp fresh chopped thyme or dried
50g hulled hemp seed
2 sun-dried tomatoes in olive oil or pre-soaked for 1 hour
25g chopped walnuts (optional)
1/2 tsp salt
Black pepper or paprika to taste
Heat oil in heavy pan over medium heat. When hot add onion and
stir until almost soft. Add mushroom and stir for further minute
before adding garlic. Turn to a low heat. Add thyme, salt and
pepper to taste. In a bowl add hulled hemp seed and fried mixture.
Add breadcrumbs, tomatoes and walnuts if desired. The stuffing
should be fairly dry, but should be able to form a ball without
falling apart. Place the stuffed the peppers into an oven dish and
cover with their tops. Cook at 180°C for 10 minutes (this stage is
optional). Place the mushrooms next to the peppers and cover
with remaining stuffing. Garnish with finely chopped garlic and two
kalamata olives if desired. Cook for 10 minutes, (it can be left
longer with oven 'off'). This stage is also optional. Serve with
mushroom or asparagus sauce or new potatoes, and salad.