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Pasta with crumbed cheese and peppers

Recipe from: 7/15/1999 12:00:00 AM
Ingredients 10
Servings 6


  • 5
    sweet peppers, colour of your choice, halved and seeded
  • 75
    olive oil
  • 1
    onion, finely chopped
  • 500
    fresh breadcrumbs
  • 50
    chopped mixed herbs
  • salt and freshly ground black pepper
  • 500
    grated Colchester cheese
  • few black olives (optional)
  • 500
    penne pasta


Place the sweet peppers, cut side facing down, on a baking sheet and grill under a heated oven grill until the skins start to blacken. Place all the sweet peppers in a plastic bag, tie and leave until cool. Remove the skins and cut the peppers into strips. Meanwhile heat the oil and fry the onion and garlic until soft and fragrant. Add the breadcrumbs and fry until golden brown and crisp. Stir in the herbs, season with salt and pepper, and leave to cool slightly. Add grated cheese and olives. Cook the pasta in rapidly boiling salted water until just tender. Drain and stir in the sweet pepper strips and cheese and crumb mixture. Mix lightly (the hot pasta will cause the cheese to melt slightly) and serve immediately in hot serving bowls. Serves 6.

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