Mushroom, walnut & tomato baked peppers

2 servings 3 of 5-a-day 30-60 minutes 800 kcal or less a week of healthy suppers family meal fibre folate greece italian italy mains make ahead midweek supper oven baked pepper over an hour stuffed pepper vitamin c week night

N/A

Source

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

Method

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.