Mushroom, feta & tomato baked peppers

Name: Mushroom, feta & tomato baked peppers
Total time: 600 s
Yield: 2 servings
Cuisine: American
Ingredients: 175 grams chestnut mushrooms diced; 5 medium sun-dried tomatos finely diced; 2 large peppers green & red; 20 grams of blanched hazelnuts roughly chopped; 1 clove of garlic peeld & chopped; 50 grams dry white or brown breadcrumbs; 1 tsp dried chilli flakes; 1 1/2 black pepper; 100 grams feta or soft goata cheese

Carl Dawson @carlbakes1988

Shoeburyness

Discovered these delicious peppers at a friends dinner party. 100% vegetarian & very tasty.

Carl Dawson @carlbakes1988

Shoeburyness

Discovered these delicious peppers at a friends dinner party. 100% vegetarian & very tasty.

Saved

Ingredients

10 mins

2 servings

175 gramschestnut mushrooms diced
5 mediumsun-dried tomatos finely diced
2 largepeppers green & red
20 gramsof blanched hazelnuts roughly chopped
1 cloveof garlic peeld & chopped
50 gramsdry white or brown breadcrumbs
1 tspdried chilli flakes
1 1/2black pepper
100 gramsfeta or soft goata cheese

Saved

Steps

10 mins

1

Preheat oven to 220°C/Fan 200°C 7
2

Roughly chop hazelnuts, mushrooms, sun dried tomatoes & add to a hot pan with 1 tablespoon of vegetable oil. Cook for 10 mins, then add breadcrumbs, chill flakes & pepper.
3

Cut in half 2 large bell peppers (or any large pepper of your choice). Then add mushroom, tomatoe, hazelnut mix and stuff peppers equally. Place on a baking tray and cook for 40 - 45 mins gas mark 5 until golden.
4