Ingredients

• 1 tbsp olive oil
• ¼ onion
• finely chopped
• ¼ courgette
• chopped
• 1 garlic clove
• chopped
• 1 red pepper
• ½ chopped
• ½ left whole
• 75g/2½oz fresh breadcrumbs
• 50g/1¾oz Brie
• chopped
• 30g/1oz butter
• 100g/3½oz chestnut mushrooms
• sliced
• 1 garlic clove
• chopped
• handful fresh chervil
• chopped
• 1 tbsp olive oil
• for drizzling

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the stuffed pepper
• heat the olive oil in a frying pan over a medium heat
• add the onion and courgette and fry for 2-3 minutes.
• Add the garlic and the chopped pepper half and fry for a further 2-3 minutes.
• Add the breadcrumbs and Brie and stir well to combine. Fill the remaining pepper half with the filling mixture.
• Place the stuffed pepper on a baking sheet. Transfer to the oven and bake for 15 minutes
• or until the pepper is softened and the filling golden-brown.
• Meanwhile
• for the garlic mushrooms
• heat the butter in a small pan
• add the mushrooms and garlic and sauté for 3-4 minutes. Stir in the chopped chervil.
• To serve
• place the garlic mushrooms onto a serving plate
• top with the stuffed pepper and drizzle with olive oil.