4 peppers halved
1 large onion
250g chestnut mushrooms
6 large ripe tomatoes
Italian seasoning (oregano is good)
Cheese of choice for topping. A good hard cheddar, gruyere or smoked applewood.
Scoop the middles from the peppers, place on a baking tray and drizzle with a little oil.
Slice the onions finely, and sauté slowly with a little oil until very soft and translucent.
slice the mushrooms finely and add to the pan. cook for 5 minutes.
Add the minced beef and cook for another 10 minutes.
Slice the tomatoes and add to the pan.
Season with the herbs and also add a little salt and pepper.
Divide the mixture between the peppers.
Top with cheese.
Bake at 180 for 35 minutes.
Serve with wilted greens or a large salad.
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