Mushroom Stuffed Peppers

I adore peppers, and having them stuffed is one of my favourite ways to eat them. The options are almost limitless! In this version they are carb-free, vegetarian and filled with fried mushrooms, aubergine cubes, spring onion and topped with dollops of creamy feta. This could make a delicious main dish served with a salad, or a spectacular vegetable side dish with dinner.Blog#85 The Dukkah adds sweetness, crunch and an extra flavour dimension that works well with the somewhat subtle flavours of the mushrooms and aubergine. Ingredients:

  • 1 red pepper, sliced longways, seeds removed
  • 2 tbsp coconut oil
  • 150g mushrooms, roughly chopped
  • 1 small aubergine, diced into 1 cm pieces
  • 1 tbsp Eat.Art Dukkah
  • 2 tbsp fresh sage, finely chopped
  • 2 tbsp feta, crumbled

Method: Preheat the oven to 200°C. Place the red pepper halves, cut side up,  in a baking dish and drizzle with 1 tbsp coconut oil. Roast for 15 – 20 minutes until tender and starting to colour. While this is roasting, place the remaining tablespoon of coconut oil in a frying pan and fry the mushrooms and aubergine until tender and golden. Sprinkle with the sage and Dukkah, and stir through. Once the peppers are out the oven, divide the mushroom mixture between both halves and top with the crumbled feta.

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