Roasted red peppers
By: Gary Rhodes
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Roasted red peppers
- Prep time:
- 10 mins
- Cook time:
- 25 mins
- Serves:
- 4
Baby plum tomatoes and assorted herbs are tucked into Gary Rhodes cheese-topped roasted peppers
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Tips and suggestions
- Cooks Tips...
- there are various ways to make tomato coulis. One way is to boil a batch of tomatoes in boiling water for a few seconds, then immediately plunch into cold water. Remove the skin and quarter the tomatoes. Heat a little olive oil in a saucepan, add the tomatoes, a little garlic (about one clove for every 500g of tomatoes) and cook until the excess juice has evaporated. Store covered in the fridge for up to a week.
Made with produce from Garden Friends Vegetable Box Scheme - finalists of the Local Food Hero Awards 2007.
Ingredients
- 4 red sweet pointed Peppers, cut in half and seeds removed
- 2 tbsp Olive oil
- 2 Onions, chopped
- 12 plum tomatoes
- 2 tbsp chopped mixed herbs
- 4 tbsp tomato coulis
- 100g Cheddar cheese, grated
Method
1. Preheat the oven to 180C/ gas 4.2. Put the peppers on a baking tray and leave in the oven for about 7 minutes, until softened, but not coloured.
3. Heat the olive oil in a frying pan, tip in the onions and fry until softened.
4. Add the tomatoes, herbs and tomato coulis to the pan and cook for a few minutes.
5. Fill the peppers with the tomato mix, top with the grated cheese and bake for 15 minutes until the cheese is golden-brown and bubbling. Serve.
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Latest Comment
You could use vegetarian cheese.
I cannot eat cheese. Any suggestions for a vegetarian substitute?