Cheese stuffed green peppers
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Halved green peppers stuffed with a mix of rice, shallots, pine nuts and chunks of Gubbeen cheese then bubbled under the grill
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Serves: 4
Ingredients
- 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 cheese, cut into small cubes
- salt and freshly ground black pepper
- 50g/2oz grated cheese
- watercress, for serving
Method
- Place the pepper halves on a baking sheet. Drizzle with olive oil, then place in a preheated oven at 200C/400F/Gas 6 for 10 mins to soften slightly.
- Heat the sunflower oil in a pan and lightly fry the shallots over a gentle heat to soften, but not brown. Transfer to a bowl with a slotted spoon.
- Add the pine nuts and cubes of cheese. Season with salt and freshly ground black pepper and mix well. Spoon into pepper halves. Finish with grated cheese.
- Place under a hot grill until heated through and top is bubbling and golden brown. Sprinkle over watercress to garnish.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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