Mushroom, walnut & tomato baked peppers

Mushroom, walnut & tomato baked peppers

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(4 ratings)

Prep: 15 mins Cook: 45 mins

Easy

Serves 2
Stuffed peppers are a vegetarian favourite - this version is packed with vegetables, fresh pesto, herbs and chilli

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal621
  • fat51g
  • saturates7g
  • carbs30g
  • sugars10g
  • fibre6g
  • protein11g
  • salt2.4g
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Ingredients

  • 1 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 175g chestnut mushroom, diced
  • 1 garlic clove, crushed
  • 12 semi-dried tomato pieces in oil, drained well

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 50g dried white breadcrumb
  • 25g walnut, roughly chopped

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • small bunch parsley, leaves finely chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tsp dried chilli flakes
  • 4 tsp fresh pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • 2 small red or yellow pepper

Method

  1. 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.

  2. 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.

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Comments (7)

danielasjorge's picture
5

Excellent receipe. I added 1/4th cup of bulgar, a bit of chicken and some parmesan cheese on top.

mazteacher's picture

A really lovely meal! I used a packet of ready-made quinoa, bulgar wheat, chickpeas and wholemeal rice instead of bread crumbs and also melted cheese on top - delicious!

mandinga's picture

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...

laughinggirl66's picture
5

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.

Frantic Flapjack's picture
5

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.

suzlovescake's picture
4

Forgot to rate!

suzlovescake's picture
4

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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