Recipe
Mushroom & Pepper Melts
Roasted peppers filled with garlicky mushrooms, feta and herbs, then baked until tender for a colourful Greek-inspired vegetarian supper or generous side dish with crisp salad.
Ingredients
Method
15 mins prep30 mins cook45 mins total
Heat the oven to 200°C. Halve the bell peppers lengthways, remove the seeds and arrange them cut-side up on a baking tray.
Warm the olive oil in a large frying pan over medium heat. Add the onion and garlic and cook for 4–5 minutes until softened.
Stir in the chopped mushrooms and cook for 8–10 minutes, until golden and all their released moisture has evaporated.
Take the pan off the heat and mix in the breadcrumbs, crumbled feta, oregano, salt and black pepper.
Spoon the mushroom filling into the pepper halves, pressing it gently into the corners.
Bake for 30 minutes, until the peppers are tender and the filling is lightly browned.
Scatter over the chopped parsley and rest for a few minutes before serving.
Notes
Brown the mushrooms until their moisture has cooked away before adding the breadcrumbs, otherwise the filling can turn soft. Serve with a lemony salad or steamed greens; use plant-based feta for a vegan variation.
About this recipe
These mushroom and pepper melts turn sweet roasted peppers into a satisfying vegetarian centrepiece. The filling combines browned mushrooms, softened onion and garlic with feta, breadcrumbs and oregano, so it stays savoury and textured rather than watery. It is a simple way to make familiar vegetables feel substantial.
Halving the peppers gives the filling plenty of room to brown while the oven softens their edges. Finish with parsley and serve with a crisp salad, steamed greens or warm bread for an easy weeknight meal that feels generous without being heavy. Let the filled peppers rest for a few minutes before serving so the feta settles.
