Origin of dish:
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Type of cooking:
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients (serves 4):
4 green peppers, halved and seeded
Method: 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.
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
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.