Mushroom Feta And Tomato Baked Peppers Recipes

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MUSHROOM, WALNUT & TOMATO BAKED PEPPERS



Mushroom, walnut & tomato baked peppers image

Stuffed peppers are a vegetarian favourite - this version is packed with vegetables, fresh pesto, herbs and chilli

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 10

1 tbsp sunflower oil
175g chestnut mushroom , diced
1 garlic clove , crushed
12 semi-dried tomato pieces in oil, drained well
50g dried white breadcrumb
25g walnut , roughly chopped
small bunch parsley , leaves finely chopped
1 tsp dried chilli flakes
4 tsp fresh pesto
2 small red or yellow peppers

Steps:

  • Heat oven to 220C/200C fan/gas 7. Heat the oil in a large frying pan and stir-fry the mushrooms over a high heat for 5 mins. Season with a good grind of black pepper and remove from the heat. Stir in the garlic, tomato pieces, breadcrumbs, walnuts, chopped parsley, chilli flakes and pesto until thoroughly combined.
  • Cut the peppers in half from top to bottom. Carefully remove the seeds and membrane. Place in a small foillined roasting tin and fill with the mushroom stuffing. Cover the surface of the stuffing with a small piece of foil. Bake for 35-40 mins until tender.

Nutrition Facts : Calories 621 calories, Fat 51 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 2.4 milligram of sodium

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