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Roast Peppers Stuffed With Mushrooms

Make Roast Peppers Stuffed With Mushrooms at home with Tomatoes, Oliveoil, and Tomato Paste. Keep it handy for the next time you cook it.

Ingredients

• 14 oz
• 3 tbsp
• 2 tbsp

Method (preview)

1. 1

   Preheat oven to 200C/400F gas mark 6. halve peppers length-wise, remove core and seeds.

2. 2

   Place cut-side down on a baking sheet and roast for 15 min, turning frequently.

3. 3

   Meanwhile, make the sauce.

4. 4

   If using fresh tomatoes, place them in a bowl, adding boiling water to cover, and leave for 15-30 seconds.

5. 5

   Transfer them to a bowI of cold water then remove and peel.

6. 6

   Roughly chop.

7. 7

   Finely chop the onion.

8. 8

   Heat 2 tbsp oil in a saucepan add the onion and garlic and fry until softened and lightly coloured.

9. 9

   Add chopped tomatoes, tomato paste, muscovado sugar, salt and pepper.

10. 10

    Cook uncovered, stirring for 15-20 min or until it is reduced to a thick sauce.

11. 11

    Thickly slice mushrooms. Heat the remaining 1 tbsp oil in a pan and saute the mushrooms until soft.

12. 12

    Stir mushrooms, nuts, marjoram and olives into tomato mixture. Fill the peppers and top with the grated

13. 13

    Serve one red and one yellow pepper half per person

14. 14

    Garnish with salad leaves and herbs.