Practical Way to Cooking Perfect Mushroom, feta & tomato baked peppers
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We hope you got insight from reading it, now let's go back to mushroom, feta & tomato baked peppers recipe. You can cook mushroom, feta & tomato baked peppers using 9 ingredients and 4 steps. Here is how you do that.
To make an extraordinary Mushroom, feta & tomato baked peppers, here are the components needed:
- Get 175 grams of chestnut mushrooms diced.
- Take 5 medium of sun-dried tomatos finely diced.
- Get 2 large of peppers green & red.
- Take 20 grams of of blanched hazelnuts roughly chopped.
- Prepare 1 clove of of garlic peeld & chopped.
- Use 50 grams of dry white or brown breadcrumbs.
- Use 1 tsp of dried chilli flakes.
- You need 1 1/2 of black pepper.
- Get 100 grams of feta or soft goata cheese.
After readying the components, next you are good to prepare your 5-star Mushroom, feta & tomato baked peppers by following the instructions below:
- Preheat oven to 220°C/Fan 200°C 7.
- Roughly chop hazelnuts, mushrooms, sun dried tomatoes & add to a hot pan with 1 tablespoon of vegetable oil. Cook for 10 mins, then add breadcrumbs, chill flakes & pepper..
- Cut in half 2 large bell peppers (or any large pepper of your choice). Then add mushroom, tomatoe, hazelnut mix and stuff peppers equally. Place on a baking tray and cook for 40 - 45 mins gas mark 5 until golden..
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Cut a small hole in the center of the top of each pie and brush with beaten egg. Veggie fajitas made with meaty slices of portobello mushrooms, tender strips of pepper and crunchy onions marinated in a smoked paprika and cumin spiked sauce and fried. Served wrapped in white tortillas with creamy crumbles of tangy feta. Crumble half the pack of feta over the top and scatter over the breadcrumbs. Divide the crumble between a couple of warm plates and top with the remaining thyme leaves to serve.
Recipe : Mushroom, feta & tomato baked peppers
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