Roast peppers stuffed with mushrooms
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Orange or red peppers |
| 2 | larges | Yellow peppers |
| 1 | pounds | Tomatoes or |
| 14 | ounces | Can chopped tomatoes |
| 1 | large | Onion |
| 3 | tablespoons | Oliveoil |
| 3 | Garlic cloves crushed | |
| 2 | tablespoons | Tomato paste |
| 1 | teaspoon | Light muscovado sugar |
| 2 | ounces | Mushrooms |
| 2 | ounces | Pinenuts or flaked almonds |
| 1 | tablespoon | Chopped fresh marjoram leaves |
| 2 | ounces | Pitted black olives |
| 2 | ounces | Freshly grated Parmesan Cheese |
Directions
Preheat oven to 200C/400F gas mark 6. halve peppers length-wise, remove core and seeds. Place cut-side down on a baking sheet and roast for 15 min, turning frequently.
Meanwhile, make the sauce. If using fresh tomatoes, place them in a bowl, adding boiling water to cover, and leave for 15-30 seconds.
Transfer them to a bowI of cold water then remove and peel. Roughly chop.
Finely chop the onion. Heat 2 tbsp oil in a saucepan add the onion and garlic and fry until softened and lightly coloured. Add chopped tomatoes, tomato paste, muscovado sugar, salt and pepper. Cook uncovered, stirring for 15-20 min or until it is reduced to a thick sauce.
Thickly slice mushrooms. Heat the remaining 1 tbsp oil in a pan and saute the mushrooms until soft. Stir mushrooms, nuts, marjoram and olives into tomato mixture. Fill the peppers and top with the grated Parmesan. Ccok in the oven for 15-20 min or until heated through.
Serve one red and one yellow pepper half per person Garnish with salad leaves and herbs.