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I just love stuffed peppers. They are the perfect size and shape for stuffing, and it really brings out the sweetness of them. Don't forget that because peppers come in so many different colours, this is also an incredibly colourful dish. Depending on the cheese you use, this can be a very low calorie meal. As this recipe can be served hot or cold, it is also perfect for something a little different in the picnic basket. I like to serve this with a green salad on the side, and some crusty rolls. This recipe serves 4 as a main course, or the same quantities can serve 8 as a starter. For the former, you will need one pepper per person, whereas for a starter, you will only need half a pepper per person.
Ingredients
- 50g Raisins
- 100g Breadcrumbs
- 50g Pine nuts (preferably toasted)
- 50g Pitted black olives, sliced
- 10g Fresh parsley, roughly chopped
- 10g Fresh chives, roughly chopped
- 10g Fresh mint, roughly chopped
- 30ml Olive oil
- 4 Peppers, deseeded and cut in half
- 100g Cheese, grated / sliced
Method
- Soak the raisins in a little boiling water for 10 minutes.
- Meanwhile, mix all remaining ingredients except the peppers
- Add the raisins to the mixture, and mix well.
- Place the peppers on to a baking tray, and divide the raisin mixture between the pepper halves.
- Drizzle the peppers with a little olive oil, and place into a pre-heated oven at 180 degrees for 45 minutes.
- Divide the cheese evenly between the pepper halves, and return to the oven for 15 minutes so that the cheese can brown.