1 tbsp sunflower oil
175 g chestnut mushrooms, diced
1 garlic clove, crushed
12 semi-dried tomato pieces in oil, drained well
50 g dried white breadcrumbs
25 g walnuts, roughly chopped
1 small bunch parsley, leaves finely chopped
1 tsp dried chilli flakes
4 tsp fresh pesto
2 small red or yellow capsicum
- Heat oven to 220C/200C fan. Heat the oil in a large frying pan and stir-fry the mushrooms over a high heat for 5 mins. Season with a good grind of black pepper and remove from the heat. Stir in the garlic, tomato pieces, breadcrumbs, walnuts, chopped parsley, chilli flakes and pesto until thoroughly combined.
- Cut the capsicum in half from top to bottom. Carefully remove the seeds and membrane. Place in a small foil-lined roasting tin and fill with the mushroom stuffing. Cover the surface of the stuffing with a small piece of foil. Bake for 35-40 mins until tender.