Mushroom and feta baked peppers.

A healthy meat-free dinner that can be prepped in advance. They can be eaten hot with salad and rice or sweet potato or eaten cold for lunch at work.

Ingredients - serves 2

2 small red or yellow peppers

4 sundried tomatoes

175g chestnut mushrooms

20g hazelnuts

1 clove of garlic

50g breadcrumbs

1tsp chilli flakes

100g feta

1. Gently fry in a little oil the diced mushrooms, sundried tomatoes, garlic and chilli flakes. Chop the nuts and add to the pan until a little toasted. Season with salt and pepper.

2. Take the mixture off the heat and add the breadcrumbs and crumble in the feta and stir until combined.

3. Cut the peppers in half length ways, scooping out all the seeds. Add the mixture to the hollow peppers and stuff until full and compact.

4. Place peppers in a roasting tin stuffing side up. Bake at 200c for 30 mins covered in foil- remove the foil for the last 5 minutes to brown the mushroom mixture. Eat hot or cold with a desired side dish.

Mushroom and feta stuffed peppers with brown rice, chopped lettuce with a balsamic dressing.