Try this Roast Peppers Stuffed with Mushrooms recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 200C/400F gas mark 6. halve peppers length-wise, remove core and seeds. Place cut-side down on a baking sheet and roast for 15 min, turning frequently. Meanwhile, make the sauce. If using fresh tomatoes, place them in a bowl, adding boiling water to cover, and leave for 15-30 seconds. Transfer them to a bowI of cold water then remove and peel. Roughly chop. Finely chop the onion. Heat 2 tbsp oil in a saucepan add the onion and garlic and fry until softened and lightly coloured. Add chopped tomatoes, tomato paste, muscovado sugar, salt and pepper. Cook uncovered, stirring for 15-20 min or until it is reduced to a thick sauce. Thickly slice mushrooms. Heat the remaining 1 tbsp oil in a pan and saute the mushrooms until soft. Stir mushrooms, nuts, marjoram and olives into tomato mixture. Fill the peppers and top with the grated Parmesan. Ccok in the oven for 15-20 min or until heated through. Serve one red and one yellow pepper half per person Garnish with salad leaves and herbs.
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Serving Size: 1 Serving (416g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 141 | ||
Calories from Fat: 53 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 12.5mg | 4 % | |
Sodium 538.6mg | 19 % | |
Potassium 577mg | 15 % | |
Total Carbohydrate 15.9g | 5 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 13g | ||
Protein 8.4g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 141
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