4sun-dried tomato pieces in oildrained and chopped
100gyoung spinach leaves
30ghazelnutscoarsely chopped
150gfeta cheesecrumbled 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.