Bell peppers are in season at the moment and add a wonderful burst of sweetness to a dish. Whether you want a meat free meal or you’re catering for vegetarians, stuffed peppers make a great option, not only are they full of fresh flavours but they are also super easy to put together.
Ingredients:
4 bell peppers, either red or yellow, halved lengthways and deseeded.
2 slices of sourdough, torn into pieces
16 cherry tomatoes, halved
4 garlic cloves, thinly sliced
2tbsp extra virgin olive oil
125g mozzarella style cheese
20g fresh basil
Pick up your cheese here and find veg at farmshops and delis across the region.
Method:
Start by preheating your oven to gas mark 5 or 190 degrees.
Put the peppers, cut side up on a baking tray and leave aside.
Divide the bread, cut the tomatoes and garlic and pile them equally into the peppers. Drizzle with oil and season to your taste and then bake in the middle of the oven for 50 minutes or until golden. Top with mozzarella and basil to serve.
