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Roasted red peppers

Gary Rhodes
Baby plum tomatoes and assorted herbs are tucked into Gary Rhodes cheese-topped roasted peppers

Roasted red peppers

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.

Cook's note: 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.

Comments add a comment

maryanng | Posted 21-Apr-08

I cannot eat cheese. Any suggestions for a vegetarian substitute?

Serves: 4

Prep: 10 min
Cook: 25 min

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