Sunday, 24 November 2013

Hairy Bikers mushroom, feta and tomato baked peppers


I can not praise this recipe enough. It was without a doubt one of the nicest meals I have cooked in a long time. I could tell when I was cooking up the filling that it was going to be good, as the smells were making my mouth water. This is NOT to be saved for those times when you need a recipe for a vegetarian guest. Although It would make a really lovely vegetarian dish on Christmas day, the nuts and bread crumbs with the mushrooms gave it a nut roast kind of feel. I'll be cooking it again this week with the rest of the goats cheese. All the ingredients are available from Aldi. An added bonus is the recipe is from 'The Hairy Dieters' cookbook and the meal has only 401 calories per serving. 

Ingredients
Serves 2
4 sun-dried tomatoes pieces in oil, drained well
2 tsp sunflower oil

175g chestnut mushrooms, wiped and diced
20g blanched hazelnuts, roughly chopped
1 garlic clove peeled and crushed
50g of dry white bread crumbs
½ small bunch of parsley (I did not have this)
1 tsp chilli flakes
100g feta cheese or soft goats cheese
2 smallish peppers, red or yellow

freshly ground black pepper

Method
Preheat the oven to 220ÂșC, Roughly chop up the sundried 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 of the cooking time. Serve warm with a lightly dressed mixed salad. 


2 comments:

  1. Your sis did this for us last night, Sal. It was beautiful!

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  2. She has deviated from the old favourite pepper dish. Hope you had a good time.

    ReplyDelete