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Roasted Red Peppers with Mushrooms, Spinach, and Feta

A delightful dish that combines roasted red peppers with earthy mushrooms, fresh spinach, and creamy feta, perfect as an appetizer or light main course.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Side Dish
Cuisine: Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces red peppers These sweet, juicy gems add both color and flavor.
  • 1 tbsp olive or rapeseed oil Enriches the dish, giving it depth.
  • 1 knob butter Adds richness to the filling.
  • 2 pieces shallots (chopped) Aromatic alliums for the base flavor.
  • 1 clove garlic (chopped) Adds a fragrant note.
  • 150 g mushrooms (diced) Brings an umami flavor.
  • 4 pieces sun-dried tomato pieces in oil (drained and chopped) Adds a burst of tangy flavor.
  • 100 g young spinach leaves Contributes nutrition and color.
  • 30 g hazelnuts (coarsely chopped) Adds texture and crunch.
  • 150 g feta cheese (crumbled) Ties all the flavors together.

Method
 

Preparation
  1. Preheat the oven to 200℃/180℃ fan/gas mark 6.
  2. Cut each red pepper in half through the stems and remove the core and seeds. Place cut sides up on a baking tray.
  3. In a frying pan, heat the olive oil and butter over medium heat. Add the shallots and sauté for 2-3 minutes until softened.
  4. Add the chopped garlic and sauté for a minute.
  5. Add the diced mushrooms and sauté for 3-4 minutes until softened.
  6. Stir in the chopped sun-dried tomatoes and spinach leaves; cook until spinach wilts.
  7. Remove from heat and mix in the chopped hazelnuts and crumbled feta cheese.
  8. Spoon the filling into each halved red pepper.
  9. Bake for 35-40 minutes until peppers are tender and tops are golden.

Notes

For added flavor, consider sprinkling dried herbs like oregano or thyme into the filling. For spice, add diced jalapeños or red pepper flakes. Store leftovers in an airtight container for up to 3 days.