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Stuffed peppers

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Origin of dish:  Europe
Type of cooking:  Oven
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients (serves 4):

    4 green peppers, halved and seeded
    olive oil for drizzling
    2 tbsp sunflower oil
    4 Banana shallots, peeled and finely chopped
    50g/2oz pine nuts
    50g/2oz Gubbeen cheese in small cubes
    salt and freshly ground black pepper
    50g/2oz grated Gubbeen cheese
    Watercress for serving


Place pepper halves on a baking sheet. Drizzle with olive oil, then place in a pre-heated oven Gas 6 400F 200C for 10 minutes to soften slightly.

Heat sunflower oil in a pan and lightly fry shallots over gentle heat to soften but not brown. Transfer to a bowl with a slotted spoon.

Add pine nuts, cubes of Gubbeen cheese. Season with salt and freshly ground black pepper and stir. Spoon into pepper halves. Finish with grated Gubbeen cheese. Place under a hot grill until heated through and top is bubbling. Serve decorated with watercress.

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