Stuffed Sweet Peppers with feta, mushrooms & herbs
These colourful stuffed sweet pointed peppers are a delicious vegetarian dish with a Mediterranean twist. The combination of salty feta, earthy mushrooms, aromatic thyme, and crunchy walnuts creates a rich and savoury filling. Perfect as a light main course or side dish, served with a fresh salad or some toasted bread.
Serves: 4
Preparation: 20 min
Cooking: 30 min
Ingredients:
- 4 large sweet pointed peppers
- 300 grams mushrooms
- 300 grams feta cheese
- 2 shallots
- 2 garlic cloves
- A few sprigs of thyme
- 80 grams walnuts
- 16–20 black olives
- A splash of olive oil
- Freshly ground black pepper
Preparation:
- Clean the mushrooms with a brush and finely chop them.
- Peel and finely chop the shallots.
- Peel and finely chop the garlic cloves.
- Slice the olives.
- Roughly chop the walnuts.
- Strip the thyme leaves from the sprigs.
- Halve the peppers lengthwise and remove the seeds. Place them in a lightly greased baking dish or use two dishes if needed.
- Preheat the oven to 200 °C (top and bottom heat).
Method:
1. Prepare the filling:
- Heat the olive oil in a large frying pan over medium heat.
- Fry the shallots for about 2 minutes until translucent. Add the garlic and cook briefly.
- Add the mushrooms and cook for about 5–7 minutes until most of the moisture has evaporated.
- Stir in the thyme, walnuts, olives and some freshly ground black pepper.
- Remove from the heat and crumble the feta into the warm mixture. Optionally add some lemon zest.
2. Fill & bake the peppers:
- Generously fill the pepper halves with the mixture.
- Place the baking dish in the centre of the oven.
- Bake for 20–25 minutes until soft and lightly browned on top.
