Mushroom, walnut & tomato baked peppers

Name: Mushroom, walnut & tomato baked peppers
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp sunflower oil; 175 grams chestnut mushroom, diced; 1 garlic clove, crushed; 12 semi-dried tomato pieces in oil, drained well; 50 grams dried white breadcrumb; 25 grams walnut, roughly chopped; 1 small bunch parsley, leaves finely chopped; 1 teaspoon dried chilli flakes; 4 teaspoons fresh pesto; 2 smalls red or yellow peppers

Mushroom, walnut & tomato baked peppers could be just the dairy free recipe you've been looking for. This recipe serves 2. One serving contains 519 calories, 11g of protein, and 22g of fat. 52 people found this recipe to be flavorful and satisfying. It works best as a side dish, and is done in about 1 hour. Head to the store and pick up peppers, chestnut mushroom, breadcrumb, and a few other things to make it today.

Instructions

Heat oven to 220C/200C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Red Pepper Flakes