Mushroom, Feta, And Tomato Baked Peppers Recipe

Name: Mushroom, Feta, And Tomato Baked Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 sun-dried tomatoes; 2 teaspoons oil; 175 g mushrooms; 20 g hazelnuts; 1 garlic clove; 50 g breadcrumbs; 1/2 bunch parsley; 1 teaspoon chili; 100 g feta; 2 bell peppers; pepper

Servings: persons

4 sun-dried tomatoes
2 teaspoons oil
175 g mushrooms
20 g hazelnuts
1 garlic clove
50 g breadcrumbs
1/2 bunch parsley
1 teaspoon chili
100 g feta
2 bell peppers
pepper

1
Preheat the oven to 220C/Fan 200C/Gas 7. Roughly chop the sun-dried tomatoes. Heat the oil in a large frying pan and stir-fry the mushrooms over a high heat for 4 minutes.
2
Add the roughly chopped hazelnuts and fry for a further minute until the nuts are lightly toasted. Season with a good grind of black pepper and remove from the heat.
3
Stir in the tomatoes, garlic, breadcrumbs, parsley and chilli flakes until thoroughly combined. Break the cheese into small chunks and toss them through the stuffing lightly. Cut the peppers in half from top to bottom and carefully remove the seeds and membrane.
4
Place the peppers in a small foil-lined roasting tin, cut side up, and fill each half with the mushroom and feta stuffing. Cover the surface of the stuffing with a small piece of foil. Bake for 35 minutes until tender, removing the foil for the last 10 minutes of the cooking time. Serve warm with a lightly dressed mixed salad.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 sun-dried tomatoes, 2 teaspoons oil, 175 g mushrooms, 20 g hazelnuts, and more.

Yes, Mushroom, Feta, And Tomato Baked Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom, Feta, And Tomato Baked Peppers

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