This is a nice Summery recipe which will compliment most salads, but is actually really quite filling. The combination of the mushrooms, nuts and seeds gives it a nice firm texture, but it retains some of its moisture after baking, and so isn’t dry as some stuffings can be. Very happy with this one!
4 medium sized peppers, halved, cored and deseeded
2 tbs sunflower oil
20g button or chestnut mushrooms, finely diced
4 cherry tomatoes, diced
2 cloves of garlic, crushed
Small handful of sunflower seeds, lightly toasted
50g walnut pieces, finely chopped
100g breadcrumbs (I grated 2 slices of toast!)
5 tsp vegan pesto
Small handful of fresh parsley, finely chopped
Salt and pepper to season
1. Preheat the oven to 200C.
2. Place the oil in a large frying pan and gently fry the mushrooms and walnuts for 5 minutes. Set aside and allow to cool.
3. Add the mushroom mixture and all of the other filling ingredients to a large mixing bowl and stir well to combine. Season well.
4. Fill the prepared peppers with the mixture and place in a large roasting tin. Cover with foil and bake for 30 minutes until the peppers are soft. Serve straight away with a salad of your choice.