Dill & Lemon Romanian Stuffed Peppers with Tomato, Cheese, and Cornmeal

Method

1. Add dill and lemon juice to the vegetable mixture.
2. Preheat oven to 180°C (350°F).
3. Cut the peppers in half, remove seeds and membranes. Place in a baking dish.
4. In a pan, heat olive oil, sauté onion and garlic until fragrant.
5. Add tomatoes and mushrooms, cook until softened. Season with salt and pepper.
6. In a bowl, beat the eggs. Mix in cornmeal, cheese, and the cooked vegetable mixture.
7. Fill the peppers with the mixture. Bake for 25-30 minutes until golden and bubbly.