Stuffed Sweet Peppers with feta, mushrooms & herbs
These stuffed pointed peppers combine fried mushrooms with feta, black olives and thyme. Coarsely chopped walnuts roast on top of the filling and add extra texture.
Serves: 4 people
Preparation: approximately 20 minutes
Cooking: approximately 30 minutes
Total time: approximately 50 minutes
Ingredients
- 4 large pointed peppers
- 300 g mushrooms
- 200 g feta
- 2 shallots
- 2 cloves garlic
- a few sprigs of thyme
- 80 g walnuts
- 60–70 g pitted black olives
- 2 tablespoons olive oil
- freshly ground black pepper
Preparation
- Prepare the mushrooms
Clean the mushrooms with a brush and chop them finely. - Chop the seasonings
Peel and finely chop the shallots. Peel the garlic and chop it finely. Slice the olives. - Prepare the walnuts and thyme
Coarsely chop the walnuts and strip the thyme leaves from the sprigs. - Halve the peppers
Halve the pointed peppers lengthways and remove the seeds and membranes. Lightly grease a suitable ovenproof dish with some of the olive oil and place the pepper halves in it, cut side up. - Preheat the oven
Preheat the oven to 200 °C conventional heat.
Method
- Soften the shallots
Heat the remaining olive oil in a large frying pan over a medium-high heat. Cook the shallots for about 2 minutes until translucent. Add the garlic and cook for about 30 seconds. - Fry the mushrooms
Add the mushrooms and fry for 5–7 minutes over a medium-high to high heat. Stir regularly and allow most of the released liquid to evaporate. - Make the filling
Remove the pan from the heat. Stir the thyme and black olives through the mushrooms and season with freshly ground black pepper. Crumble in the feta. - Fill the peppers
Divide the mushroom and feta filling evenly among the eight pepper halves. Sprinkle the coarsely chopped walnuts over the filling. - Bake the peppers
Place the ovenproof dish in the centre of the oven and bake the stuffed pointed peppers for 20–25 minutes, until the peppers are soft, the feta begins to colour lightly and the walnuts are toasted.
