Saturday, 11 May 2013

Creamy Stuffed Peppers

This is ideal for when you're doing the what's-in-the-fridge maths of an evening, as you can pretty much add anything you feel like adding. Those tomatoes that have seen better days, the bunch of spring onions that are starting to shrivel - whap them in and they'll be delicious.

If you can't get the pointy Romano peppers then normal ones are fine, just the Romano ones are sweeter. I teamed with some sautéed potatoes and salad.

Serves 2

What you need

1 tbsp olive oil
2 pointed Romano peppers
a bunch of spring onions, chopped
a finely chopped green chilli
2 large tomatoes, chopped
1 clove garlic
a splash of white wine
2 tbsp cous cous
2 tbsp stock
3 tbsp double cream
50g grated hard cheese

What to do

First, prepare the peppers by halving and de-seeding them. Pre-heat the oven to 200 degrees C.

Fry the chopped spring onions, chilli, tomatoes and garlic over a medium heat until softened and just starting to brown.

Stir in the cous cous, the stock and the wine and remove from the heat, covering the pan with a lid. Leave lidded for around 5 minutes to allow the cous cous to absorb the liquid, then stir in a tablespoon of the cream.

Place the pepper halves in a gratin dish and fill them with the cous cous mixture. Drizzle over the remaining 2 tablespoons of cream, and sprinkle over the grated cheese.

Bake in the oven for 20-25 minutes, until the cheese is melty and browning.


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