How to make baked stuffed peppers?
First of all, cut the peppers in half lengthwise.
Remove the seeds, rinse them, drain and cut off the top, removing the green stalk.
Set them aside ...
Dice the Portobello mushroom.
In a pan add 2 tablespoons of oil, the sliced onion, and a clove of minced garlic. Brown them for 1 minute;
add the peas, sauté 3-5 minutes, add the pieces of Portobello, sauté for 2 minutes, and finally add a handful of parsley, salt, pepper, and cook for another 2 minutes.
Add the breadcrumbs and mix everything.
At this point, arrange the pepper shells in a baking tray lined with baking paper.
Add a pinch of salt, a handful of crumbly goat cheese, 2 tablespoons of the vegetables, and continue to fill the peppers with them, alternating with the goat cheese.
Cook at 180°C (356°F) for about 20 - 30 minutes.
Then open, add another handful of goat cheese, a little Parmesan cheese, and a drizzle of olive oil.
Activate the grill and cook in the upper part of the oven for another 8 - 10 minutes.