Stufferama

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‘Tis the time in the Vegetarian’s Calendar for that old staple, Stuff, stuffed with Stuff.  This particular recipe comes sort of via Nigel Slater and sort of via a mild craving for soft blue cheese.  Have made it twice, and forgotten to add the lemon juice/zest both times (despite having actually bought lemons), so obviously the Kitchen Gods think it’s better without….

http://www.theguardian.com/lifeandstyle/2015/oct/04/nigel-slater-beefsteak-tomato-orzo-basil-recipe-and-peppers-haricot-lemon-parmesan-recipe

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Peppers stuffed with Haricot Beans and Cheese

  • Tin haricot beans, drained and rinsed
  • Three peppers, different colours, sliced in half lengthways and seeds/inner parts removed
  • Chunk of Cheese Wot Melts (I used Castello)
  • Basil and parsley
  • Salt and pepper
  • Vegetable or olive oil
  • Handful cherry tomatoes, chopped
  • Half a white onion, chopped finely
  • Two cloves garlic, chopped finely

Pre-heat oven to medium high.

Heat oil in a wok on medium high, and add the onion.  Fry gently, don’t allow to colour.

Add the garlic and herbs, fry for a minute or so.

Add the tomatoes, beans, salt and pepper.  Heat through for another few minutes.

Lightly grease an oven dish with oil, place the peppers in it, open side up, and stuff with the bean mixture.

Cover dish with foil and bake in the oven for 20-25 minutes.

Remove, take off the foil and place a small slab of the cheese on top of each pepper.  Return to the oven without cover for 10 minutes (or however long for it to reach your own personal nirvana between melted and scorched).

Serve hot.

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