Stuffed Roasted Peppers
5 tbsp olive oil
4 Romano (bell) peppers, halved, with stalks on and seeded
3 tbsp olive oil
350g/12oz mushrooms, chopped
4 tbsp chopped fresh parsley
8 black olives, pitted and diced
100g/3½oz feta cheese
50g/2oz/1 cup fresh white breadcrumbs
salt and ground black pepper
1 Preheat the oven to 180°C/350°F/Gas 4. Use a little of the olive oil to grease a shallow ovenproof dish and put the peppers in it, side by side.
2 Heat 3 tbsp of the remaining oil in a pan. Add the mushrooms and fry until golden brown and there’s no excess liquid left in the pan. Stir in the parsley and olives, then spoon the mixture into
the pepper halves.
3 Crumble the feta cheese over the mushrooms. Sprinkle the breadcrumbs over the top, season with salt and pepper and drizzle with the remaining oil.
4 Cook in the oven for 45 minutes or until the peppers are tender and the filling is golden brown. Serve warm.
|Stuffed Roasted Peppers Recipe|