Mushroom Stuffed Peppers

Prep time: 10 minutes
Cooking time: 30 minutes
Serves: 4

Stuff your roasted mushrooms with a gorgeous blitz of chestnut mushrooms and vegetable stock to pack a bunch of sweet and spicy flavours and rich nutrition into your meal.


For the stuffed peppers

  • 200g chestnut mushrooms, diced
  • 300ml vegetable stock
  • 160g pearl barley
  • 1 tbsp rapeseed oil
  • 2 tbsp Ras el hanout
  • 4 bell peppers, tops cut off and deseeded

For the tomato sauce

  • 400g tin of plum tomatoes
  • 1 tbsp tomato purée
  • 1 tbsp ground coriander
  • 2 tbsp olive oil
  • 1 garlic clove, minced
  • Salt and pepper

To serve

  • Parsley, chopped


  1. Heat the oven to 190c.
  2. Bring the stock to boil and add the pearl barley. Cook for 10 minutes until soft. Drain.
  3. Heat a sauté pan with the rapeseed oil. Gently fry the mushrooms for a couple of minutes. Mix in the pearl barley and Ras el hanout.
  4. Make the sauce by blitzing together the plum tomatoes, purée, ground coriander, garlic, salt and pepper.
  5. Stuff each pepper with the barley mix. Put in a small oven dish and pour over the sauce. Cook in the oven for 25 minutes, until soft but still holding their shape. Serve immediately with a good sprinkle of fresh chopped parsley.

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