Tag Archives: peppers

Recipe of the Week – 14th May 2018 – Baked Mushroom Stuffed Peppers

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!

Serves 4


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.


Recipe of the Week – 2nd June 2014 – Seared Aubergines, Courgettes and Peppers with Lemon and Garlic

This is a wonderfully simple recipe which is open to many variations, but I think that simplicity is the key here – let the veggies do the talking!

Serves 4


2 medium aubergines, sliced lengthways in 10cm slices
2 medium courgettes, sliced lengthways
2 peppers (I used red and yellow), deseeded and quartered lengthways
2 tbs olive oil
Salt and pepper

For the Dressing
1 tsp salt
2 tbs olive oil
Small handful of fresh parsley, roughly chopped
2 garlic cloves, crushed
2 tsp lemon juice


1. Brush a large griddle pan with a little olive oil and gently fry the vegetable slices until seared on both sides. Turn halfway through to get a criss-cross pattern. Set aside the vegetables when cooked.

2. Whisk together all of the dressing ingredients and chill in the fridge for 10 minutes.

3. When ready to serve, arrange the vegetables on a plate, pour over the dressing and serve with humous and a fresh salad.

Ricotta Stuffed Sweet Peppers with Hummus

This one is something new for me – it’s based on a Turkish recipe using ricotta, onion, cumin, tomato and peas as the filling. I ran out of peas, so used sweetcorn instead! The leftover pepper went into the roasted pepper hummus, and I finished it with gently fried aubergine strips coated in sumac. The children called it a ‘party tea’ – praise indeed!


Recipe of the Week – 29th April 2013 – Easy Noodle Salad


This is probably the simplest recipe that I’ve done for some time, however in some ways it’s one of the most satisfying. There are of course many variations on noodle salads, however I have found this one seems to go down very well with my children, probably due to its simplicity. I would recommend trying different ingredients and variations to see which ones you like the best. The addition of toasted cashew nuts is definitely a winner.

Serves 2 as a main or 4 as a side


150g dried medium egg noodles
1 tbs grated fresh ginger
1/2 large cucumber, cut into 2 cm batons
1 medium yellow pepper, deseeded and diced
3 spring onions, chopped (including green stems)
2 tbs soy sauce or tamari
1 tbs rice wine vinegar
2 tbs sesame seeds to garnish


1. Bring a pan of lightly salted water to boil and add the noodles, ensuring that they are completely submerged. Bring to the boil and then simmer for four minutes. Drain and set aside the noodles to cool.

2. When the noodles have cooled, add the cucumber, pepper, grated ginger and onions and mix well.

3. Mix the soy sauce and vinegar together and pour over the noodles and mix well again.

4. Add the sesame seeds to a dry small frying pan and toast gently for one minute, ensuring that they do not burn. Note: I used pre-coated wasabi sesame seeds in the photograph above, which are available in most Chinese delicatessens.

5. Serve the noodles into individual bowls and add the sesame seeds to garnish.