Mushroom, walnut & tomato baked peppers

• sunflower oil↗1 tbsp tbsp
• chestnut mushroom↗175g g

  diced

• garlic clove↗1

  crushed

• 12 semi-dried tomato↗

  pieces in oil, drained well

• dried white breadcrumb↗50g g
• walnut↗25g g

  roughly chopped

• small bunch parsley↗

  leaves finely chopped

• dried chilli flakes↗1 tsp tsp
• fresh pesto↗4 tsp tsp
• small red or yellow peppers2

Step-by-step instructions

1. 1

   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.

2. 2

   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.