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Stuffed
Peppers
These
are one of my favorite vegetable dishes. Almost too easy
to make, with fantastic results, and they look the
coolest.
You
need - for 6 as a starter, or 3 as a main:
3 peppers
300g cherry tomatoes (stalks removed)
1 large clove of garlic finely chopped
1 carrot peeled
1 red onion finely chopped
2 handfuls fresh bread crumbs (bread in the food
processor)
handful fresh herbs
olive oil
mozzarella cut into 1/2 inch cubes.
parmesan grated
salt and pepper
Pre
heat the oven to 220°c. Put olive oil into an oven
proof dish, and heat in the oven. Cut the tops of the
peppers and remove the seeds. Put the tops to one side.
Put the peppers into the heated dish and coat them in
the olive oil, then put them into the oven to soften a
little while you prepare the filling.
Use the carrot peeler, and carry on 'peeling' the carrot
to create kind of carrot ribbons. Put these in a bowl
along with the onion, garlic, mozzarella, and tomatoes,
season, and mix together with a lug of olive oil.
Tip your herbs and parmesan into the food processor with
your bread crumbs and whiz up.
Remove the peppers from the oven. Fill each one with the
tomato mixture and top with the bread crumbs. Return
them carefully to the oven, along with the tops of the
peppers (don't put them on the bottoms just yet, because
we want the bread to go crispy).15-20 minutes later the
bread should be all crispy, and the outside coloured. On
the inside the tomatoes will have broken down, and the
cheese will have melted, combining everything together in a big gooey mass, delicious.
Put the tops back on the peppers and serve. How cool do
they look?
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