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Ingredients
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yellow pepper - 5, cut in half
lengthways, seeded
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red onions - 2, sliced
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garlic - 2 cloves, crushed
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courgette - 1, diced
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can tomatoes - 450g, chopped
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mushrooms - 120g, sliced
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tomato puree - 2 tbsp
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red Leicester cheese - 75g, grated
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fresh basil - 3 tbsp, chopped
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pine nuts - 50g
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olive oil - 2 tbsp
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ground black pepper and salt
Method
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Preheat the oven to 180˚C. Heat
oil in a pan, cook the garlic, onions, courgette and mushrooms
for few minutes, stirring occasionally.
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Stir in the tomatoes and tomato
puree, bring to the boil, simmer, uncovered for 15 minutes until
thickened slightly. Remove from the heat and stir in the basil,
pine nuts and seasoning.
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Blanch the peppers in a pan of
boiling water for 3 minutes. Drain. Place them in a shallow
ovenproof dish and fill with the vegetable mixture.
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Cover the dish with foil and bake
for 20 minutes. Uncover, sprinkle each pepper with cheese and
bake for a further 100 minutes until the cheese is melted and
bubbling. Serves 4-5.
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