Stuffed Pepper Salad

A hot, squishy stuffed pepper on a cool and crispy salad! Yes!


Ingredients (for two people)


2 Peppers

1 Onion

10-12 Mushrooms

1 Lettuce

2-3 cloves Garlic

Half a Cucumber

Step one: Chop everything up!

Top and tail your onions, peal off the skin, cut them in half and then dice into very small pieces. Do the same for the garlic, then wash the mushrooms and cut them into even quarters (or sixths for big ones!).

You also want to turn on the oven at this point and pre-heat it to 200 degrees (180 for fan ovens).


Next, cut the tops off the peppers, remove all the inside bits with a sharp knife and wash all the seeds out under the tap, you want your pepper to look like a little pocket!

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Step two: Fry up

A splash of oil in the pan, tip in the garlic and let that cook for a minute, then put in the onion, that will need to cook for a another minute. Finally put in the mushrooms and add some salt, pepper, and if you have some Worcester Sauce. Dried Rosemary also goes down a treat with this!

Allow that to cook for about 5 minutes, then the mushrooms should start to look soft and cooked, but the onion will still be a bit crunchy. Just try it by prodding it with a fork. When your happy, take it off the heat and prepare to stuff!


Step three: Stuffing it all in!

With a big spoon scoop your onion/mushroom mix into each pepper and just squidge it all down with the back of the spoon. Don’t worry if you can’t use up all your mix, just leave it in the pan and you can it heat up again in minute for the salad.

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Once you have all your peppers stuffed, pop the tops of the peppers back on and wrap them tightly in cooking foil. Then place the peppers on a suitably sized baking dish and put them in the oven for 25-30 minutes.

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Step four: Salad and serving up

REALLY simple salad, just to act as a ‘bed’ for your pepper.

Wash and tear up some lettuce leaves and chop off some thin slices of cucumber and scatter this all on a plate or in a shallow bowl. Dress with a little balsamic viniger (don’t worry about olive oil as the peppers have plenty of juice) and throw in any left overs from the onion/mushroom mix.

Then peal open the cooking foil and carefully place the hot pepper on top of the salad.

Tuck in straight away and let all the juicy saucy-ness inside the pepper ‘gloop’ out into the salad to create a super tasty dressing 🙂


I hope you enjoy this dish and remember to send us your photos on facebook and twitter!


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