Roasted bell peppers with mushrooms, broccoli & apetina

Preheat the oven to 180C fan/gas mark 6.

Place the halved peppers onto a baking tray and cook in the oven for 15 minutes or until just wilted. Remove and set aside.

Meanwhile, in a frying pan, add 2 tbsp of olive oil and butter and cook the shallots and garlic for one minute.

Add the red onion and mushrooms and cook for further 5 minutes until the mushrooms are golden and all the liquid in the pan has evaporated. Add the broccoli and continue to cook for a further 2-3 minutes or until the broccoli is tender.

Divide the mixture between the 8 pepper halves and top with the Apetina Cubes. Sprinkle with chilli flakes and brush with the remaining olive oil. Return to the oven for 15 minutes. Remove and serve with a green salad.