Mushroom, Walnut & Tomato Baked Peppers
These stuffed peppers are bursting with flavor and texture, making them a delightful dish for any occasion. The combination of earthy chestnut mushrooms, tangy semi-dried tomatoes, crunchy walnuts, and aromatic herbs create a symphony of tastes in every bite. The peppers roast to tender perfection, enveloping the savory stuffing in a medley of savory goodness. Whether served as a side dish or a main course, these stuffed peppers are sure to impress your family and friends with their vibrant colors and delectable flavors.
— Constant Cookbook
Ingredients
- 1 tbsp sunflower oil
- 175g chestnut mushrooms , diced
- 1 garlic clove , crushed
- 12 semi-dried tomato pieces in oil, drained well
- 50g dried white breadcrumbs
- 25g walnuts , roughly chopped
- small bunch parsley , leaves finely chopped
- 1 tsp dried chilli flakes
- 4 tsp fresh pesto
- 2 small red or yellow peppers
Instructions
- 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.
Cook Time
45M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 621 calories
- Fat Content: 51 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 30 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 2.4 milligram of sodium
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