Mediterranean Stuffed Peppers
Category: Hot Snacks
Servings
Serves 4
Ingredients
4 red peppers
225g/8oz fresh breadcrumbs made from a malted wheatgrain loaf
2 tbsp olive oil
280g/10oz mushrooms, sliced
50g/2oz tin anchovy fillets in oil, drained and chopped
2 tbsp black olives roughly chopped
2 tbsp chopped fresh parsley
salt and pepper
Method
Pre-heat oven to 200C/400F/ gas 6. Halve and de-seed the peppers, brush with olive oil and roast in a tin in the oven for about 20 minutes. Heat the olive oil and cook the mushrooms, add the anchovy fillets and heat through to break them down. Off the heat add the olives and parsley and season to taste. Arrange the pepper halves in a baking tin and fill with the breadcrumb mixture. Cook for about 25 minutes. Serve with a green salad and Italian bread such as ciabatta. PER SERVING 277 Kcal, fat 10g, saturated fat 1.7g, salt 2.4g, carbohydrate 37.4g, sugar 11.7g, fibre 5.8g
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