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

Time 1h

Number Of Ingredients 10

Ingredients

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