Baked peppers with mushrooms, walnuts and tomatoes

Stuffed peppers are a vegetarian favorite – this version is packed with vegetables, fresh pesto, herbs and chili. The combination of earthy mushrooms, crunchy walnuts and juicy tomatoes gives these baked peppers a special flavor. The filling is not only delicious, but also provides a great source of nutrients and vitamins. Perfect as a main dish or side dish, these stuffed peppers are a popular option for a healthy and filling meal. Serve them hot for a delicious and nutritious dining experience.

Ingredients

1 tbsp sunflower oil
175 g chestnut mushrooms, diced
1 garlic clove, crushed
12 semi-dried tomato pieces in oil, drained well
50g dried white breadcrumbs
25g walnuts, roughly chopped
small bunch of parsley, leaves finely chopped
1 tsp dried chili flakes
4 tsp fresh pesto
2 small red or yellow peppers

Preparation steps

Preheat the oven to 220°C/200°C fan/gas 7.
Heat the oil in a large frying pan.
Sauté the mushrooms over high heat for 5 minutes.
Season the mushrooms with a good pinch of black pepper and remove from the heat.
Stir in garlic, tomato pieces, breadcrumbs, walnuts, chopped parsley, chili flakes and pesto until well combined.
Halve the peppers from top to bottom.
Carefully remove the seeds and membrane from the peppers.
Place the peppers in a small, foil-lined roasting pan.
Stuff the peppers with the mushroom filling.
Cover the surface of the filling with a small piece of foil.
Bake the peppers for 35-40 minutes until soft.

Nutritional Information

kcal	fat	saturates	carbohydrates	Sugar	fiber	protein	Salt
621	51g	7g	30g	10g	6g	11g	2.4g

Equipment and tools

To make baked peppers with mushrooms, walnuts and tomatoes, you will need the following equipment and tools:

baking pan
frying pan
dulcimer
Sharp knife
A garlic press
measuring spoon
Small bowl

Allergen information

This recipe for baked peppers with mushrooms, walnuts and tomatoes contains the following allergens:

Tree nuts (walnuts)
Gluten (breadcrumbs)

Storage and leftovers

Follow these guidelines to store leftover baked peppers with mushrooms, walnuts, and tomatoes:

Allow the dish to cool completely.
Transfer remaining peppers to an airtight container.
Store in the refrigerator for up to 3 days.

Health Benefits of Baked Peppers with Mushrooms, Walnuts and Tomatoes

Baked peppers with mushrooms, walnuts and tomatoes are not only a delicious and filling dish, but are also full of health benefits. Let’s take a closer look at the ingredients and their nutritional value:

Mushrooms

Mushrooms are low in calories and rich in essential nutrients. They are an excellent source of vitamins, including vitamin D, vitamin B and minerals such as selenium and potassium. Mushrooms also contain antioxidants that help protect the body’s cells from damage, support overall immunity, and may even have anti-inflammatory properties.

Walnuts

Walnuts are known for their high content of omega-3 fatty acids, which are essential fats that our bodies cannot produce on their own. These healthy fats support brain function, reduce inflammation and promote heart health. Walnuts are also a good source of protein, fiber and antioxidants, which contribute to overall well-being.

tomatoes

Tomatoes are a rich source of vitamins and minerals, including vitamin C, potassium and folic acid. They’re also rich in lycopene, an antioxidant that gives tomatoes their bright red color. Lycopene has been linked to a reduced risk of certain cancers and may also help maintain healthy skin and improve heart health.

Something similar you might also like:

pepper

Red and yellow peppers are particularly rich in vitamin C, providing more than the daily recommended amount in just one serving. They also contain vitamin A, vitamin B6 and other essential nutrients. Peppers are low in calories and high in fiber, making them a great addition to a balanced diet and promoting digestive health.

Parsley

In addition to being an aromatic herb, parsley is a good source of vitamins A, C and K. It contains antioxidants that help protect against chronic diseases and support bone health. Parsley also acts as a natural diuretic, aiding digestion and helping to flush out toxins from the body.