Sweet Peppers: You've seen them on supermarkets shelves, pointy, red or yellow, though sometimes purple. They look so delicious that you buy a bag, then what?
What do you do with sweet peppers?
But that can get really repetitive and ultimately boring . Unless ......the stuffing is varied. He found this Gary Rhodes recipe where the combo of ingredients is perfect for the job. So next time, the sweet peppers jump in your supermarket trolley, add a few small tomatoes and you are in for a treat.
Roasted Red Peppers
4 sweet red peppers, cut in half with the seeds removed
2 tbsp olive oil
2 onions, choppes
12 small plum tomatoes
2 tbsp chopped mixed herbs
4 tbsp tomato coulis
100g Cheddar cheese, grated
Peppers (whatever the kind) need to be well cooked otherwise our digestive system will rebel.
In a preheated oven 180C/mark 4 -bake the peppers on a tray until they have softened.
In the meantime (should be about 10 minutes) cook the onions in a pan + oil until soft. Add the tomoatoes, herbs, coulis and cook for a few more minutes
Fill the peppers with the tomato mixture and top with the grated cheese
Bake for 15 minutes, during the last 5 minutes, keep an eye on the cheese, take the dish out if you see that the cheese is browning, it needs to be golden.
For variations on sweet pepper recipes have a look here