📖 Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and makes for easier cleanup.
2. Prepare the bell peppers: Halve the bell peppers lengthwise and remove the seeds and membranes. Try to keep the halves intact for easy stuffing. Lightly brush the insides with olive oil and season with salt and pepper.
3. Make the duxelles: Finely chop the mushrooms, onion, and garlic. I like to use a food processor to make this process faster, but its totally optional.
4. Sauté the vegetables: In a large skillet, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
5. Cook the mushrooms: Add the chopped mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and become tender, about 10-12 minutes. Season with salt, pepper, thyme, and a pinch of nutmeg. The mixture should be fairly dry, so continue cooking until most of the liquid has evaporated.
6. Add the breadcrumbs and parsley: Stir in the breadcrumbs and fresh parsley. Cook for another minute, allowing the breadcrumbs to absorb any remaining moisture. Remove from heat and let cool slightly.
7. Stuff the peppers: Spoon the mushroom mixture into the bell pepper halves, packing it in firmly. Don't overstuff, or the peppers may burst while baking.
8. Top with puff pastry: Cut the puff pastry into strips or shapes large enough to cover the stuffed peppers. Place the pastry over the mushroom filling, tucking the edges around the peppers to create a sealed pocket. You can brush the pastry with an egg wash (1 egg beaten with 1 tablespoon of water) for a golden-brown finish. If you dont have an egg, dont sweat it! It will still cook just fine!
9. Bake the peppers: Arrange the stuffed peppers on the prepared baking sheet. Bake for 20-25 minutes, or until the puff pastry is golden brown and the peppers are tender.
10. Rest and serve: Remove the stuffed peppers from the oven and let them rest for a few minutes before serving. Garnish with fresh parsley or a drizzle of balsamic glaze, if desired. Enjoy hot!