These peppers are a popular choice in monkvalley, and not always when we are in diet mode. Try them once, and you’ll be back for more. They are pretty blinking tasty. We will definitely be having them again…..
INGREDIENTS
Serves 2
4 sun-dried tomatoes pieces in oil, drained
1 tablespoon sunflower oil
175g chestnut mushrooms, wiped and diced
20g blanched hazelnuts, roughly chopped
1 garlic clove crushed
50g white bread crumbs
½ small bunch of parsley chopped
1 teaspoon chilli flakes
100g feta cheese
2 peppers, red or yellow
freshly ground black pepper
METHOD
Preheat the oven to 220ºC.
Roughly chop up the sun dried tomatoes.
Heat the oil in a large frying pan and stir fry the mushrooms over a high heat for 4 minutes. 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.
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.
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 25 minutes until tender, removing the foil for the last 10 minutes.
Serve warm with a lightly dressed mixed salad.
Original recipe Hairy Dieter’s
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