Ingredients

The following ingredients have 2 Servings
  • 2 red peppers
  • 1 tbsp olive or rapeseed oil
  • a knob of butter
  • 2 shallots (chopped)
  • 1 clove garlic (chopped)
  • 150 g mushrooms (diced)
  • 4 sun-dried tomato pieces in oil (drained and chopped)
  • 100 g young spinach leaves
  • 30 g hazelnuts (coarsely chopped)
  • 150 g feta cheese (crumbled into small pieces)

Instruction

  • Preheat the oven to 200℃/180℃ fan/gas mark 6.
  • Cut the peppers in half, cutting through the stems(you can't eat them but they look pretty). Cut out and discard the core and seeds. Place cut side up on a baking tray.
  • Heat the oil and butter in a frying pan and add the shallots. Sauté for 2 to 3 minutes until softened then add the garlic.
  • Add the mushrooms and sauté for 3-4 minutes until softened then add the sun-dried tomatoes and spinach. Stir over the heat until the spinach wilts.
  • Remove from the heat and add the nuts and crumble in the feta.
  • Mix well and pile into the peppers. Bake for 35-40 minutes until tender.