Dr Hazel Wallace’s mushroom, tomato, kidney bean & feta-stuffed peppers recipe

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.

stuffed peppers
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

  1. Preheat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment.
  2. 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.
  3. 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.
  4. 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
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.