Pages

Tuesday, 17 July 2012

Stuffed roast peppers

Sunny day - that's more like it!  So something more summery, using what was in the fridge and poly tunnel.  Halve peppers and drizzle with olive oil - roast for about 30 minutes.  Meanwhile cook some rice.  Steam some veg - in this case green beans.  When rice is cooked stir in chopped spring onions, the steamed veg, frozen peas, shredded mange tout, finely chopped red chili, chopped parsley, mint and basil.  Season well.  Chopped and added mozzarella and a handful of pine nuts. Spoon some of the ricey mixture into the pepper halves and return to the oven for about 15 minutes, until they are heated through again.  Yum.  Victim suggested replacing mozzarella with blue cheese, which would work - but make sure that you season well, and drizzle olive oil, so that they are not dry.  We had them on their own - I think a dressed rocket/spinach salad would be a great accompaniment.

2 comments:

  1. oh this sounds like such a good meal.
    all of your food looks creative & delicious!

    ReplyDelete
  2. Thanks Becca - very kind of you to say so - this was tasty

    ReplyDelete

Please feel free to leave comments.

Yummly

Yum