Roasted red peppers with mushrooms, spinach and feta is a simple vegetarian dish packed with flavour. The sweetness of the red peppers contrasts well with the salty tangy taste of feta cheese. The spinach and mushrooms stuffing transforms the peppers into a main meal and a few chopped hazelnuts add a bit of crunch.
Vegetables can be turned into fabulous main meal dishes by stuffing them with other ingredients. This week I am including two of my favourite recipes for stuffed vegetables on Recipes Made Easy. Starting today with this vegetarian dish. I love the way a few ingredients combined together make a tasty meal. I like to add some nuts to the stuffing to add texture as well as flavour and often use un-blanched hazelnuts (which do not only give added fibre but are usually cheaper, so win win). Unbleached nuts can look a bit dark and admittedly I wish I'd used blanched ones for the photographs. Instead of hazelnuts you can use almonds, walnuts or pecan, all of which work well. Pine nuts - that are actually not a nut - work well too.
In this recipe I've used shallots instead of onions. I like to have some in my fridge as they are ideal when you want to add just a bit of "onion" flavour to a dish. Small onions tend to have a much stronger flavour than larger ones whereas shallots have a mild flavour. Rather than use just a part of a large onion (and then sometimes waste the rest) I use shallots instead. If you don't have any you could use a few spring onions.
Serving suggestions
Serve the roasted red peppers with mushroom spinach and feta on their own with a side salad. If you want a more substantial meal add some rice or couscous.
Roasted red peppers with mushrooms, spinach and feta
Ingredients
- 2 red peppers
- 1 tablespoon olive or rapeseed oil
- a knob of butter
- 2 shallots chopped
- 1 clove garlic chopped
- 150 g mushrooms diced
- 4 sun-dried tomato pieces in oil drained and chopped
- 100 g young spinach leaves
- 30 g hazelnuts coarsely chopped
- 150 g feta cheese crumbled into small pieces
Instructions
- Preheat the oven to 200℃/180℃ fan/gas mark 6.
- Cut the peppers in half, cutting through the stems ( you can't eat them but they look pretty). Cut out and discard the core and seeds. Place cut side up on a baking tray.
- Heat the oil and butter in a frying pan and add the shallots. Sauté for 2 to 3 minutes until softened then add the garlic.
- Add the mushrooms and sauté for 3-4 minutes until softened then add the sun-dried tomatoes and spinach. Stir over the heat until the spinach wilts.
- Remove from the heat and add the nuts and crumble in the feta.
- Mix well and pile into the peppers. Bake for 35-40 minutes until tender.
Notes
step by step Roasted red peppers with mushrooms, spinach and feta
Edith says
Just wanted to let you know I really enjoy all the recipes!
Not only great recipes but also beautiful photos and interesting stories!!
Jacqueline Bellefonatine says
Oh thank you so much Edith, I'm so glad you like them. Jacqui x
Kirsty Hijacked by Twins says
I love stuffed peppers and these sound lovely. I can just imagine how well the feta goes with the other ingredients, I'd probably add some olives for a Greek feel. Thank you for sharing with #CookBlogShare x
Jacqueline Bellefonatine says
Kirsty I'm sure a few olives would be nice although have to confess to being relatively new to liking olives and still not keen on them when hot> But if you do like them then I am sure the flavours would work very well together. The joy of cooking really comes into its own when you can tweek a recipe to suit your own tastes. Have a good weekend j x
Angela / Only Crumbs Remain says
These sound absolutely delicious Jacqueline. OH & I are huge fans of feta and the flavour which it brings to dishes so can imagine how great these stuffed peppers must be.
Angela x
Jacqueline Bellefonatine says
Thank you Angela - I think they make a great afterwork meal and the family don't miss not having any meat as they are so tasty. I wasn't fan of feta until recently finding it a bit too salty but tastes change and there are some very good fetas available now. j x
Eb Gargano / easypeasyfoodie.com says
I love stuffed peppers so much and this filling just looks amazing - I am feeling very hungry right now. Definitely pinning this one on my Must Make board 🙂 Eb x
Jacqueline Bellefonatine says
Thank you I was a bit worried they looked a bit dark in the pics but they do taste great and like you I do like stuffed peppers a lot.
Jacqui x