Sundried Tomato, Mushroom and Feta Stuffed Roast Peppers

16 May

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My history with stuffed peppers isn’t very good. Every recipe before now has had something wrong with it and to be honest I was beginning to conclude that I would never find a good recipe. The problems I’ve faced so far have been that the peppers weren’t cooked, the filling was bland, the consistency wasn’t appealing or a combination of reasons. Is was just disastrous until I found this little beauty.

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It has renewed my faith in the humble stuffed pepper and I can now see the deliciousness of it. This pepper is absolutely loaded with flavors. The chestnut mushrooms are a nice change from plain button ones, the sun dried tomatoes are oozing with taste and the feta gives a deep tang to the dish. It is quite simple and the peppers could be assembled ahead of time and then just popped in the oven when needed, simple.

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Sundried Tomato, Mushroom and Feta Stuffed Roast Peppers (Serves 2)

5 sun dried tomatoes (Not in oil, the dried kind although if you can’t find the dried ones just drain as much oil out of the other ones as possible)

1tbsp rapeseed oil

175g chestnut mushrooms, sliced

30g hazelnuts, roughly crushed (Fold them up in a tea towel and bash with a rolling pin)

4 garlic cloves, minced

50g breadcrumbs, preferably wholemeal

a small bunch of chives, finely chopped

1/2tsp sweet paprika/dried chilli flakes

80g feta, cubed

2 peppers, preferably red or yellow

salt and pepper

  • Preheat the oven to 210°c/410°f and line a baking sheet with some baking parchment or tin foil. 
  • Heat the oil in a large frying pan and cook the mushrooms for 3-4mins until they begin to release their juices. Add the crushed hazelnuts and fry for a further 1-2mins. Season with salt and pepper and remove from the hob.
  • Add in the garlic, breadcrumbs, chives and paprika/dried chilli flakes. Give it a good stir to combine then gently toss through the feta cubes.
  • Slice the peppers in half down the middle cutting through the stem. Bake in the oven for 5mins.
  • Divide the mixture between the pepper halves and place back on the prepared baking sheet. Bake in the oven again for 20-25mins until the peppers are soft and the filling is crisp and golden.
  • Serve straight away with a huge salad.

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