This recipe is made specifically with vegetarians in mind, but you can adapt it to contain meat if you so wish, though that may take a little longer to cook!
Ingredients:
- 3 Bell Peppers, one of each colour. (You can buy packs of 3 from most supermarkets.)
- Two tablespoons of Olive Oil.
- 1 Onion, diced.
- 3 Eggs, beaten.
- Half a tin of plum tomatoes.
- Mixed herbs. (The nicest flavour comes from the ones containing sage. You can also get these for cheap from most supermarkets.)
- 1 cup grated cheese.
- Half a teaspoon of salt.
- Half a teaspoon of white pepper. (Black pepper works too, I just think white pepper has a better flavour.)
Method
- Pre-heat the oven to 200 degrees Celsius.
- Half the bell peppers length-ways from top to bottom, removing the membrane, seeds and stem. Rinse under a tap to get rid of any dirt.
- In a pan over a medium heat, sweat the diced onion with the olive oil until it goes slightly brown. Stir occasionally to avoid burning. Remove from the heat.
- Mash the plum tomatoes. (You want the juice for this.)
- Add the tomatoes, onions (and olive oil), salt, pepper and mixed herbs to the beaten egg and whisk until combined.
- Lay out the six halves of bell peppers so that the hollow insides are facing upwards on a baking tray greased with olive oil (preferably with raised sides to catch any egg mixture). Pour egg mixture into each half. Don't worry if the mixture spills over, this still cooks well and can be saved!
- Put grated cheese on top of each stuffed pepper so that it covers the mixture completely.
- Bake in the oven for 20 minutes or until a skewer inserted comes out clean.
- Sprinkle with salt and pepper. I have them by themselves but they are really nice with rice :)
Let me know if you try this and how they turn out! :)
Abi xx
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