- 1 tbsp 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
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 50g dried white breadcrumb
- 25g walnut, roughly chopped
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- small bunch parsley, leaves finely chopped
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 is a generic Italian name for any sauce made by pounding ingredients together.
- 2 small red or yellow pepper
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.