Super Stuffed Peppers

Super Stuffed Peppers

Stuffed red peppers with mushrooms, walnuts and chickpeas - A gloriously old-school dish with a Boxxfresh twist.

To serve 2 as a main course or 4 as a light lunch or side dish


2 peppers

2 handfuls of chestnut mushrooms or 2 flat mushrooms, roughly chopped

2 cloves of garlic, finely diced

1 chilli, finely diced

1 big handful of walnuts, chopped

1 tin of chickpeas, drained and rinsed

2 handfuls of spinach, roughly chopped

2 tbsp crumbled cheese like feta or goats cheese

Tamari Sauce

Olive oil

Sea salt

Freshly ground black pepper

Pesto (optional)



1. Preheat the oven to 180c/ 350f/ gas mark 4.

2. Cut the peppers in half, lengthways then remove the spongy white part and seeds keeping the stalk in tact. Place them cut side up in a roasting dish and set aside while you make the filling.

3. Place a large frying pan over a medium-low heat with 1 tablespoon of olive oil. Tumble in the mushrooms followed by the chilli, garlic and a pinch each of salt and pepper. Mix everything together and allow to cook for about 10 minutes or until they are soft and tender, stirring occasionally.

4. Transfer the contents of the pan into a mixing bowl then add the walnuts, chickpeas, spinach, 1 tablespoon of the feta cheese and 3 or 4 dashes of tamari sauce. Mix everything together really well before having a little taste to check the seasoning is to your liking.

5. Spoon in equal amounts into the cavity of the peppers, cover the dish with tin foil then place in the hot oven for 40-45 minutes or until the peppers are cooked through and tender.

6. Remove the foil from the dish and crumble over the remaining feta cheese before popping the dish back in the oven for a further 5 minutes.

7. Remove the dish from the oven and dollop with a few teaspoons of pesto and drizzle with some good olive oil.

We love these peppers by themselves for a good lunch or served with a big salad and roasted Jersey Royals…..Delicious !