Stuffed Peppers and Mushrooms

Serves: 2

Prep: 10 mins

Cook: 40 mins

V VG option

METHOD:

Heat the oven to 180C/160C Fan/Gas 4

Place the bulgar wheat in a pan with boiling water then crumble in the stock cube or add the bouillon powder and mix well, bring to boil and then simmer for 15 minutes until bulgar is just soft then drain

Meanwhile, gently rub olive oil into the pepper and portobello mushrooms. 

Place the pepper halves cut side up on a roasting tray in oven for 5 mins. Add the Portobello mushrooms to the tray and continue to bake for another 10 mins.

Gently fry the chestnut mushrooms, courgette and garlic in olive oil for 5 minutes then add the pine nuts for another 2 minutes

Add these to the cooked bulgar wheat and tomato paste, season with salt and pepper and mix together

Stuff the pepper halves and portobello mushrooms with this mixture 

Mix the cheese and breadcrumbs together and sprinkle on top of peppers and mushrooms then roast in oven for 15 mins 

Sprinkle with chopped basil leaves before serving

INGREDIENTS:

• 1 large red/orange/yellow pepper, halved through stalk and seeds removed

• 2 large portobello mushrooms

• 1/2 mug bulgar wheat, rinsed

• 3 mugs boiling water

• 1 vegetable stock cube or 3 tsp Swiss Vegetable Bouillon

• 2 tbs pine nuts

• 6 chestnut mushrooms, chopped quite finely

• 1/2 courgette, diced quite finely 

• 1 clove garlic, pressed or finely chopped

• 2 tbs tomato puree or paste

• 50g cheese (cheddar, feta or vegan alternative) grated

• 2 tablespoons wholemeal breadcrumbs

• 1 tbs olive oil

• handful fresh basil leaves

• salt and pepper to taste

TIPS:

Serve with a rocket and tomato salad

Any leftover stuffing mixture can be stored in the fridge for 2-3 days and used as a topping for oven baked courgettes, aubergine or fish