Photo: Andrew Ridley
Mushroom, walnut & tomato baked peppers
10 ingredients
15 min + 45 min
Serves 2
openrecipes
Stuffed peppers are a vegetarian favourite - this version is packed with vegetables, fresh pesto, herbs and chilli
Estimated Nutrition (whole recipe, rough)
655
Calories
18g
Protein
18g
Fat
107g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Sunflower Oil | not in our table | 0 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp sunflower oil
- 175g chestnut mushrooms , diced
- 1 garlic clove , crushed
- 12 semi-dried tomato pieces in oil, drained well
- 50g dried white breadcrumbs
- 25g walnuts , roughly chopped
- small bunch parsley , leaves finely chopped
- 1 tsp dried chilli flakes
- 4 tsp fresh pesto
- 2 small red or yellow peppers
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes