Stuffed Basque red peppers with plant-based chicken, mushrooms and porcini sauce

Ingredients

• 2 red bell peppers (Basque/Bizkaian variety)
• 150 g plant-based chicken
• 150 g mushrooms
• ½ onion
• 1 garlic clove
• Fresh parsley
• Extra virgin olive oil
• Black pepper
• Salt
• 3-4 tablespoons vegan porcini sauce
• 3-4 tablespoons plant-based cooking cream
• A little vegetable broth, if needed

Missing an ingredient?

• What to use instead of olive oil
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Instructions

1. Chop the mushrooms and sauté them over high heat with a little oil until they release their water, it evaporates and they're well browned. Set them aside.
2. In the same skillet, cook the chopped onion gently until soft. Add the garlic and then the chopped plant-based chicken. When it's browned, return the mushrooms and add black pepper and parsley; taste and adjust the salt.
3. Wash the peppers and carefully remove the stem, seeds and inner membranes.
4. Stuff them generously with the mixture and brush the skin with olive oil.
5. Cook them in the air fryer at 180°C (350°F) until tender, with the skin a little charred and wrinkled but still holding their shape.
6. Gently heat the porcini sauce with the plant-based cooking cream. If it's thick, add a little broth until smooth and pourable. Finish with black pepper.
7. Spoon a pool of porcini sauce onto the plate, set the stuffed pepper on top and finish with parsley, a few drops of oil and black pepper.

Nutrition facts

Approximate, per serving (about 354 g). Calculated with data from USDA FoodData Central.