Peruvian Spiced Spinach & Mushroom Stuffed Peppers

Peruvian Spiced Spinach & Mushroom Stuffed Peppers

311kcal per serving
1 hour
4servings
Preferences Under 500 Calories Vegetarian Budget Friendly Meals Mid Week Meals
Allergens Contains gluten Contains milk
Seasonal Spring Summer Autumn Winter
Main Ingredients Vegetables

ingredients

  • 4 large red peppers 
  • 500g small mushrooms 
  • 200g baby spinach 
  • 1 large onion 
  • 2 small red chillies
  • 1 tbsp of brown sugar 
  • 2 tbsp of dark soy sauce
  • 1 tbsp smoked paprika 
  • 1 tbsp olive oil 
  • 1 tbsp oregano (dried) 
  • 200g feta cheese 
  • 2 large garlic cloves
  • 1 tbsp ginger puree
  • 1 tbsp lime juice
  • salt and pepper to season 

nutrition facts

Per average serving:
energy 1300 kJ / 311 kcal
15 %
fat 15 g
21 %
saturates 7.5 g
38 %
Sugars 18 g
20 %
salt 1.3 g
22 %

of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal

method

1. For the marinade add lime juice into a mixing bowl with the oil, sugar, soy, black pepper, paprika, cumin, oregano, garlic & ginger puree. Mix together well.

2. For the mushroom & spinach filling, peel, halve & finely dice onions. Halve, de-seed & slice chillies. Dice mushrooms, roughly chop spinach leaves & Crumble feta. Heat the remaining oil in a pan & on a high heat sauté the mushrooms for 4-5 minutes until golden brown. Add marinade, onions & chillies and cook out for a further 4-5 minutes. Stir in spinach & remove from the heat. Allow mix to cool.

3. For the peppers: Carefully cut peppers into equal halves lengthways. Remove the seeds & membrane from the pepper. Place on an oven tray & roast at 180c for 5 minutes. Remove from the oven & allow to cool. Once at room temperature fill the pepper halves with the mushroom & spinach mix. Top with crumbled feta cheese. Place peppers back into the oven for 6-8 minutes.

4. Garnish the pepper with sliced spring onions & chopped coriander.

 

Important information

*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.

Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.