Stuffed Roasted Peppers
Serves:4
4 peppers (red and yellow work better)
20 cherry tomatoes
4 cloves of garlic
a handful of fresh basil and marjoram
olive oil
Preheat oven to 220 degrees conventional,180 degrees fan forced. Slice
peppers in half and scoop out all the seeds. Blanch the tomatoes in
boiling water for around 5 seconds or until the skins can easily be
pinched and removed. Remove all the skin from the tomatoes and stuff them
in the peppers. Chop the garlic and herbs roughly and stuff in around the
tomatoes.Sprinkle the whole lot with oil and bake covered lightly with
foil for 10mins.Then cook for a further 5mins uncovered.Serve drizzled
with balsamic vinegar or a scoop of cream cheese on top. Enjoy.
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