Wednesday, 26 January 2011

Stuffed Pepper

Stuffed Peppers
Serves: 2

2 peppers, 1 red, 1 green
1/2 red onion, finely chopped
Handful coriander, chopped
2 tomatoes, finely chopped
2 garlic cloves, finely chopped
2 artichoke hearts, quartered
sea salt and black pepper
dash of balsamic vinegar
dash of Tabasco
olive oil
Chunk of goats cheese

Put the onion, coriander, tomatoes, garlic, artichokes, seasoning, balsamic vinegar, Tabasco and glug of olive oil in a bowl. Leave to marinate. Heat the oven to 200C.

Halve the peppers length ways and brush with olive oil before stuffing them with the tomato mix and placing them on an oven-proof tray, in the oven for 25 minutes.

Place a slice of goats cheese on each pepper and return to the oven for 5 minutes.

Serve with couscous.

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