Ingredients
- Olive oil
- Small onion, chopped
- 2 Cloves of garlic, crushed
- 3 Tomatoes, chopped
- 250g Button mushrooms, sliced
- 200g Baby spinach leaves
- 1 Egg
- Salt and pepper
- Red and yellow capsicum
Method
Heat the oil with the onion, garlic, tomato, mushrooms and spinach leaves until tender. Allow to cool then mix through an egg and season.
Cut the top of the capsicums and hollow out then fill with the mixture, sprinkle the top with parmesan and roast.
Grab your ingredients at the next Newcastle City Farmers Market
- Wollombi Olives
- Young District Produce
- Tilligerry Organic Produce
- Elderslie Eggs
- Rainbow Mushrooms
- Envy Horticulture