Roasted red peppers with mushrooms, spinach and feta
Serve these delicious stuffed peppers as a main meal for two or a starter for four.
olive or rapeseed oil
a knob of butter
sun-dried tomato pieces in oil
drained and chopped
young spinach leaves
crumbled into small pieces
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.
Freeze:not suitable for freezing
Recipe by recipesmadeeasy.co.uk