4 medium-sized green peppers
20 ml cooking oil

For the stuffing

1 onion, peeled and chopped
1 stick of celery, sliced
100 g mushrooms, sliced
2 tomatoes, finely chopped
100 g mixed chopped nuts
1 medium egg, beaten
50 g mild, hard cheese, crumbled
75 g fresh white breadcrumbs
1/2 teaspoon cinnamon
1/2 teaspoon dried rosemary
Salt and pepper

Preheat oven to 180ºC, gas mark 4. Brush an ovenproof dish with some of the oil. To make the stuffing, fry the onion and celery in a little oil for 3 minutes, add the mushrooms and cook for another 2 minutes, remove from the heat, add all the remaining ingredients for the stuffing and mix well. Blanch the green peppers in boiling water for 3 minutes, drain and plunge into cold water. Slice the top off each pepper and remove the core, seeds and pith from each one. Put the 4 peppers into the oiled dish. Fill each pepper with stuffing and then replace its own top. Put the lid on the dish and bake for 40 minutes or until the peppers are soft.

This dish makes a substantial starter for a meal or can be served as a accompiment to a main course. There is a good mix of ingredients which between them provide a healthy option.