📖 Instructions

1. Prepare the Bell Peppers: Begin by washing the bell peppers thoroughly. Cut off the tops and carefully remove the seeds and membranes from inside each pepper. You want to create a hollow space for the mushroom filling. Don't toss the tops, though. Dice one and save it for later.
2. Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add the diced pepper, minced garlic, and chopped shallots. Sauté for about 5 minutes, or until the shallots become translucent and the garlic is fragrant. Stir occasionally to prevent burning.
3. Cook the Mushrooms: Add the mixed mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and start to brown. This usually takes about 8-10 minutes. The key is to let them brown a little for that umami flavor. Dont skip this step!
4. Season the Filling: Stir in the dried thyme, salt, and black pepper to season the mushroom mixture. Taste and adjust the seasonings as needed. Remember, you can always add more, but it’s harder to take away. Be careful with the salt!
5. Add Parmesan and Breadcrumbs: Remove the skillet from the heat. Stir in the grated Parmesan cheese and breadcrumbs. The breadcrumbs will help bind the filling together. Mix everything well until it's evenly combined. Now, that smells amazing. I wish you could smell that!
6. Stuff the Bell Peppers: Carefully spoon the mushroom filling into each bell pepper, packing it gently. Don't overstuff them, or they might burst during steaming. Leave a little room at the top.
7. Prepare the Steamer: Fill a large pot with about an inch of water. Place a steamer basket inside the pot, ensuring the water level is below the basket. Bring the water to a simmer over medium heat.
8. Steam the Bell Peppers: Arrange the stuffed bell peppers in the steamer basket. Cover the pot with a lid and steam for about 20-25 minutes, or until the bell peppers are tender but still slightly firm. Check for doneness by piercing a pepper with a fork.
9. Garnish and Serve: Once the bell peppers are steamed to your liking, carefully remove them from the steamer basket using tongs. Place them on a serving plate. Garnish with fresh parsley or thyme, if desired. Serve warm and enjoy! I like to have them as a side with some garlic bread. Yum!
10. Optional Baking Step: For a deeper flavor and more tender peppers, after steaming, you can transfer the stuffed peppers to a baking dish, add a splash of vegetable broth to the bottom, cover with foil, and bake at 375°F (190°C) for another 15-20 minutes. This step isn’t necessary, but it adds a nice touch.