Name: Peppers stuffed with cheese and chillies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Bake
Ingredients: 6 yellow peppers long,slim, red peppers; 180 g cheddar cheese, grated processed; 200 ml parmesan cheese grated; 30 ml flour cake; 2-4 green chillies finely chopped; 45 ml spring onions finely chopped; rocket serve; slices ciabatta drizzles olive oil, toasted, rub fresh garlic

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Ingredients (8)

6	yellow peppers — long,slim, red peppers
180 g	cheddar cheese, grated — processed
200 ml	parmesan cheese — grated
30 ml	flour — cake
2-4	green chillies — finely chopped
45 ml	spring onions — finely chopped
	rocket — serve
	slices ciabatta — drizzles olive oil, toasted, rub fresh garlic

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Method:

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.