Mushroom and walnut stuffed capsicums

Serve as a light meal or as a main with extra vegetables.

Ingredients

2 small	Capsicums, halved lengthwise and seeded (Main)
1 Tbsp	Canola oil
200 g	Swiss brown mushrooms, diced (Main)
1 serving	Freshly ground black pepper
2 cloves	Garlic, crushed
4	Sundried tomatoes, drained and diced
25 g	Walnuts, chopped
¼ cup	Finely chopped parsley
1 dash	Chilli sauce

Directions

1. Place the capsicums in a shallow microwave dish and cook on high for 1-2 minutes or until softened a little.
2. Preheat the oven to 190°C.
3. Heat the oil in a non-stick frying pan. Sauté the mushrooms on high for 5 minutes. Remove from the heat and season. Add the remaining ingredients.
4. Fill the capsicums with the mixture and place in an oven-proof dish. Cover the capsicums loosely with foil. Bake for 20-30 minutes, until tender.
5. Great served topped with light sour cream.

See more of Jan's mushroom recipes

• Mushroom consommé with tortellini
• Garlic and mushroom bruschetta