Roasted bell peppers with mushrooms, broccoli & apetina

  • Cook: 65 min
  • Servings: 4


  • 4 green pepper , halved and deseeded
  • 3 tbsp olive oil
  • 15 g salted butter
  • 2 shallots , chopped
  • 1 glove garlic
  • 1 red onion , finely sliced
  • 250 g chestnut button mushrooms , sliced
  • 200 g tenderstem broccoli , roughly chopped
  • 150 g Apetina® Classic cubes in brine
  • Pinch of chilli flakes

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.


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