try it quickly before any1
Prep Time:
30 Minutes
Ready In:
36 Minutes
15 ml/ 1 tbsp olive oil
1 red onion, sliced
1 courgette, diced
115 g/4 oz mushrooms, sliced
1 garlic clove, crushed
400 g/ 14 oz can chopped tomatoes
15 ml/ 1 tbsp tomato puree
40 g/ 1 ½ oz/ scant 1/3 cup pine nuts
30 ml/2 tbsp chopped fresh basil
4 large yellow peppers
50 g/2 oz/1/2 cup red Leicester cheese, finely grated
Salt and freshly ground black pepper
fresh basil leaves, to garnish
Preheat the oven to 180oC/350oF/Gas 4. Heat the oil in a saucepan, add the onion, courgette, mushrooms and garlic and cook gently for 3 minutes, stirring occasionally.
Stir in the tomatoes and tomato purse, then bring to the boil and simmer, uncovered, for 10-15 minutes, stirring occasionally, until thickened slightly. Remove from the heat and stir in the pine nuts, basil and seasoning.
Cut the peppers in half lengthways and seed them. Blanch in a pan of boiling water for about 3 minutes. Drain.
Place the peppers in a shallow ovenproof dish and fill with the vegetable mixture.
Cover the dish with foil and bake for 20 minutes. Uncover, sprinkle each pepper with grated cheese and bake for a further 5-10 minutes, until the cheese is melted and bubbling.
Garnish with basil leaves and serve
Serves 4


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