A fuss-free vegetarian crowd-pleaser
Here’s one of my favourite ways to stuff peppers with no fuss. The recipe is very easy to multiply if you’re feeding a crowd. Serve with quinoa, rice, or mashed potato.
2 red peppers
4 basil leaves
1 large garlic clove, sliced
1 tbsp pine nuts
75g halloumi cheese, sliced into 4 pieces
4 tbsp olive oil
Preheat the oven to 200C. Cut the peppers in half from stem to base. Cut out the seeds but leave the stem intact.
Place the peppers skin-side down on a roasting tray. Place a basil leaf in each pepper, scatter over the garlic and pine nuts, top with a slice of halloumi, and finish with 1 tbsp of olive oil in each pepper half.
Bake for 20-30 mins, until the cheese is golden.
Recipe: Celia Brooks from Low-Fat & Gluten-Free Vegetarian (Pavilion)
Image: Clare Winfield