Dr Hazel Wallace's stuffed peppers recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Dr Hazel Wallace’ s mushroom tomato kidney bean & feta-stuffed peppers recipe By Dr Hazel Wallace - July 3, 2022 This looks impressive but it’s incredibly easy and versatile. While this combo works a treat, feel free to make this dish your own; the kidney beans can be swapped for another bean or chickpeas, or change the feta for halloumi cubes or vegan cheese. Lizzie Mayson SERVES 4 Vegetarian; source of iron, protein and fibre 4 red peppers, halved and deseeded 3 tbsp extra virgin olive oil Salt and black pepper 300g mushrooms (eg button, shiitake, portobello), thinly sliced 1 onion, finely chopped 3 garlic cloves, crushed 400g tin of kidney beans, drained and rinsed 150g cherry tomatoes, roughly chopped 100g feta cheese, crumbled 20g fresh flat-leaf parsley, leaves only, finely chopped Preheat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment. Put the peppers on the lined baking tray and coat with 1 tablespoon of the olive oil. Season well with salt and pepper and place in the oven for 15-20 minutes, or until they are beginning to soften but still holding their shape. Meanwhile, put the remaining oil in a pan and set over a medium-high heat. Add the mushrooms and onion and fry for 10 minutes, until the onion is translucent and the mushrooms are golden. Add the garlic and fry for another 2 minutes, until aromatic. Add the kidney beans, tomatoes, feta and most of the parsley. Combine and season to taste with salt and pepper. Remove the peppers from the oven then divide the mixture between them. Return them to the oven for 12-15 minutes until golden. Scatter over the remaining parsley and serve immediately. Now buy the book The Female Factor by Dr Hazel Wallace will be published by Yellow kite on 7 July, priced £22. to pre-order a copy for £18.70 until 16 July go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved