Mushroom, walnut & tomato baked peppers

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• suzlovescake

  10 July 2012

  suzlovescake commented on this recipe

  This recipe turned out really well, it was delicious! I left out the breadcrumbs and put some grated mozzarella and cheddar on top instead before I baked them in the oven. Lovely light supper for the summer.

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• suzlovescake

  10 July 2012

  suzlovescake rated and commented on this recipe

  

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• Frantic Flapjack

  24 July 2012

  Frantic Flapjack rated and commented on this recipe

  

  These were lovely and so tasty. I used pecans instead of walnuts and wholemeal breadcrumbs. If I made again, I would crumble up some feta cheese into the mixture. Heated up well the next day too.

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• Anna

  16 August 2012

  Anna rated and commented on this recipe

  

  These are really yummy - i used fry light spray oil rather than oil and only half the pesto as watching the old tummy line and they ewere still yummy. I grated cheddar onto my other halves to give him a little naughtiness, this would work well with feta or gaots cheese too or a little manchego.

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• Mandinga

  28 August 2012

  Mandinga commented on this recipe

  Really tasty and easy to make, although I did make a few swapsies - I used toasted cashews instead of walnuts as I'm not keen on walnuts, and cooked quinoa in place of the breadcrumbs for increased nutritional value and nicer texture. I also used a sundried tomato pesto as I couldn't find an off-the-shelf pesto suitable for vegetarians (all contain Parmesan which is never veggie friendly - please keep that in mind if you're making this for vegetarians). I also confess to omitting the chilli flakes. I have never understood why pain is meant to be pleasurable while eating...

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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

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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 15 mins

Cook 45 mins

Vegetarian

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

PER SERVING

621 kcalories, protein 11g, carbohydrate 30g, fat 51 g, saturated fat 7g, fibre 6g, sugar 10g, salt 2.4 g

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