Stilton stuffed peppers
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 100 | grams | Broccoli; cut into florets |
| 4 | Vine tomatoes; (4 to 6) | |
| 25 | grams | Butter |
| 2 | Romer peppers | |
| 75 | grams | Blue stilton |
| Salt & pepper | ||
Directions
Preheat the oven to 220c/425f/Gas 7.
1 Bring a pan of salted water to the boil and cook the broccoli for 2-3 minutes. Drain and refresh. Chop the broccoli into small pieces.
2 In the meantime, heat the butter in a small frying pan. Cut the tomatoes in half and squeeze the centre out into a bowl (reserve for the jus gravy).
3 Pan fry the tomato halves for 2-3 minutes until softened. Chop the tomatoes and mix in a bowl with the broccoli. Season.
4 Cut the peppers in half lengthways, remove the centre and place on a heated roasting tray. Spoon in the mixture and crumble the stilton on top.
Bake in the oven for 6-8 minutes until softened and cooked through.
Converted by MC_Buster.
Per serving: 98 Calories (kcal); 10g Total Fat; (89% calories from fat); 1g Protein; 2g Carbohydrate; 27mg Cholesterol; 111mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.