Stilton stuffed peppers

2 servings

Ingredients

Quantity Ingredient
100 grams Broccoli; cut into florets
4 Vine tomatoes; (4 to 6)
25 grams Butter
2 Romer peppers
75 grams Blue stilton
Salt & pepper

Directions

Preheat the oven to 220c/425f/Gas 7.

1 Bring a pan of salted water to the boil and cook the broccoli for 2-3 minutes. Drain and refresh. Chop the broccoli into small pieces.

2 In the meantime, heat the butter in a small frying pan. Cut the tomatoes in half and squeeze the centre out into a bowl (reserve for the jus gravy).

3 Pan fry the tomato halves for 2-3 minutes until softened. Chop the tomatoes and mix in a bowl with the broccoli. Season.

4 Cut the peppers in half lengthways, remove the centre and place on a heated roasting tray. Spoon in the mixture and crumble the stilton on top.

Bake in the oven for 6-8 minutes until softened and cooked through.

Converted by MC_Buster.

Per serving: 98 Calories (kcal); 10g Total Fat; (89% calories from fat); 1g Protein; 2g Carbohydrate; 27mg Cholesterol; 111mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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