Mushroom, walnut & tomato baked peppers

Stuffed peppers are a vegetarian favourite – this version is packed with vegetables, fresh pesto, herbs and chilli

  • Prep:15 mins
    Cook:45 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 621
  • fat 51g
  • saturates 7g
  • carbs 30g
  • sugars 10g
  • fibre 6g
  • protein 11g
  • salt 2.4g


  • 1 tbsp sunflower oil
  • 175g chestnut mushrooms, diced
  • 1 garlic clove, crushed
  • 12 semi-dried tomato pieces in oil, drained well
  • 50g dried white breadcrumbs
  • 25g walnuts, roughly chopped
  • small bunch parsley, leaves finely chopped
  • 1 tsp dried chilli flakes
  • 4 tsp fresh pesto
  • 2 small red or yellow peppers


  1. Heat oven to 220C/200C fan/gas 7. 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.

  2. Cut the peppers in half from top to bottom. Carefully remove the seeds and membrane. Place in a small foillined roasting tin and fill with the mushroom stuffing. Cover the surface of the stuffing with a small piece of foil. Bake for 35-40 mins until tender.

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