Peppers with onion rings

6 servings

Ingredients

QuantityIngredient
2tablespoonsCooking oil
2largesOnions; sliced thinly
4Green peppers; cut into strips
4Green chillies; sliced thinly
; (optional)
3tablespoonsTomato pur‚e
1Chicken stock cube
¼teaspoonSalt
1pinchGround black pepper
1pinchSugar
4Sprigs fresh coriander; (optional)
175millilitresWater; (6 floz)
½Camembert cheese; sliced thinly or
; 125g (4oz) mild
; Cheddar, grated
; finely
1150 millilit soured cream; (5 floz)

Directions

Heat the oven to 180 C, 350 F or Gas Mark 4.

Heat the oil in a heavy-based frying pan, add the onions and saut‚ them until they are soft.

Remove the onions and then saut‚ the peppers until soft.

Replace the onions and add the chillies, if using, the tomato pur‚e, crumbled stock cube, salt, pepper, sugar and coriander if available.

Add the water, stir and cover. Simmer gently for 5 minutes and then mix in the cheese and cream.

Transfer the mixture to an ovenproof dish and bake for 15 minutes or until the cheese melts.

Variation: to make this into a main-course dish in its own right, add 225g (8oz) cold roast pork with the cheese and cream before baking. Serve wrapped in soft, warm tortillas.

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