Baked stuffed peppers - with mushrooms, feta and sun-dried tomatoes

Baked stuffed peppers – with mushroom, feta and sun-dried tomato

This tasty vegetarian recipe for baked stuffed peppers is very easy to prepare. I adapted it from a Hairy Bikers recipe in their first Hairy Dieters book. Although there are a few different ingredients, you only need to do a bit of chopping and a few minutes of frying. After that you just pop the peppers in the oven and let them cook away – easy peasy!

 

Baked stuffed peppers – with mushroom, feta and sun-dried tomato

This recipe for stuffed peppers is delicious, healthy and surprisingly simple. It delivers a fantastic combination of flavours and textures. The sweet peppers melt in your mouth. The mushrooms are juicy and earthy. The feta is comfortingly creamy and tangy. The sun-dried tomatoes add piquancy, and the chilli flakes give you a welcome, warming kick. The crispy breadcrumb topping and the toasted hazelnuts add a delightful crunch.

Vegetarians and non-veggies will love you for this one. After all the indulgence of Christmas and New Year, it’s packed full of good things but feels like a treat. A great healthy recipe for January!

 

 

No-fuss breadcrumbs

Breadcrumbs come in very handy in a variety of recipes, such as stuffings or meatballs. However, making small amounts of breadcrumbs is quite faffy, so I tend to make a batch of breadcrumbs from a whole loaf, and freeze the leftovers. They defrost really quickly, and you can freeze them in a single large bag. Just break off a portion of the frozen breadcrumbs when you need them – it crumbles off easily. I don’t often have a lot of white bread kicking around at home, but it’s worth baking a white loaf when I’m making a batch of breadcrumbs. This saves me from random shop-bought white bread, which always seems weirdly chewy and lasts a suspiciously long time before it goes mouldy!

 

  • Prep Time: 15m
  • Cook Time: 35m
  • Total Time: 50m

Ingredients

  • 150 grams chestnut mushrooms, diced
  • 20 grams blanched hazelnuts, roughly chopped
  • 1/2 tablespoon olive oil
  • 1 garlic clove, crushed
  • 40 grams white breadcrumbs
  • 4 pieces sun-dried tomatoes, chopped
  • 2 tablespoons parsley, finely chopped
  • 1 teaspoon dried chilli flakes
  • 75 grams feta
  • 2 red or yellow peppers, depending on size
  • Black pepper

Instructions

  1. Pre-heat the oven to 220°C/Fan 200°C/Gas 7.
  2. Heat the oil in a non-stick frying pan and fry the mushrooms over a high heat for 4 minutes.
  3. Add the hazelnuts and fry for about another minute, until the nuts start to toast a little. Remove from the heat.
  4. Add the garlic, breadcrumbs, sun-dried tomatoes, parsley and chilli flakes and season well with pepper. Mix together thoroughly.
  5. Crumble in the feta and mix in to the stuffing gently.
  6. Halve the peppers lengthways and remove the seeds and membrane.
  7. Line a small roasting tin with kitchen foil (it needs to be just big enough to hold all the peppers in a single layer).
  8. Use a spoon to fill the pepper halves with the stuffing and place in the tin, stuffing side up.
  9. Put a small piece of foil on top of each pepper. This will cover the stuffing to stop it burning.
  10. Bake for 25 minutes. Remove the foil on top of the peppers and return to the oven for another 10 minutes to allow the stuffing to crisp.
  11. All this needs to serve with it is a green salad with a simple dressing.

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