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Peppers stuffed with cheese and chillies

Recipe from: 22 November 2010

Ingredients 8
Servings 2
Time 10 mins


  • 6
    long, slim yellow or red peppers
  • 180
    processed cheddar cheese, grated
  • 200
    parmesan cheese, grated
  • 30
    cake flour
  • 2-4
    green chillies, finely chopped
  • 45
    finely chopped spring onion tops
  • Some rocket to serve
  • Some ciabatta slices, drizzled with olive oil, toasted and then rubbed with a fresh garlic clove


15 mins
Blanche the peppers in boiling water for 3 minutes. Drain and rinse under cold water. Make a small slit along the length of each pepper and using the back of a teaspoon, remove some of the ribs and pips inside. There may be very little – these longs, slim peppers have very little inside…

Mix together the cheeses, flour, chillies and spring onion. Stuff the mixture carefully into the peppers and place on a baking sheet, the cavities facing uppermost.

Bake for 10 – 15 minutes in a preheated oven at 200 ºC or until the cheese has softened and just melted. Remove from oven and serve on top of the rocket with the toast alongside it.

Reprinted with the permission of I Love Cooking. To visit I Love Cooking's blog click here.



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