Lea este post en español acá
Here – in the north hemisphere – finally summer is round the corner and all I can think of is that is the time to start ditching the carbs and welcome the light and fresh recipes to prepare our bodies for the summer.
This is just delicious as a starter or a main. All this ingredients together bring a lovely smell and taste. And trust me you’ll get lots of complements without having to spend the whole day cooking.
Ingredients for 2
2 tsp sunflower oil
175g mushrooms or 1 tray, clean and diced
20g blanched hazelnuts, roughly chopped or any other dried seeds
1 garlic clove peeled and crushed
50g of bread crumbs
½ small bunch of parsley
1 tsp chilli flakes
100g feta cheese or soft goats cheese
freshly ground black pepper
Preheat the oven to 220ºC. Heat the oil in a large frying pan and stir fry the mushrooms over a high heat for 4 minutes.
Add the roughly chopped hazelnuts and fry for a further minute until the nuts are lightly toasted. Season with a good grind of black pepper and remove from the heat.
Stir in the tomatoes, garlic, breadcrumbs, parsley and chilli flakes until thoroughly combined. Break the cheese into small chunks and toss them through the stuffing lightly. Cut the peppers in half from top to bottom and carefully remove the seeds and membrane.
Place the peppers in a small foil lined roasting tin, cut side up, and fill each half with the mushroom and feta stuffing. Cover the surface of the stuffing with a small piece of foil. Bake for 25 minutes until tender, removing the foil for the last 10 minutes of the cooking time. Serve warm with a lightly dressed mixed salad.