Roasted in peppers

Roasted in peppers

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Ingredients

Quantity Ingredient
4 romano peppers (the long sweet ones), or 2 red or yellow bell peppers, cut in half lengthways and seeds removed
olive oil, to cook, (about 1/2 teaspoon per half pepper)

To assemble

Quantity Ingredient
75g grated cheese, cheddar for example
150ml sour cream
smoked paprika, to dust

Method

  1. Preheat the oven to 180°.
  2. Lay the pepper halves cut side up in a baking tin or dish, drizzle with olive oil and add a pinch of salt to each cavity. Roast uncovered in the hot oven for 10 minutes, to soften.
  3. Remove the peppers from the oven and fill each one to not quite bursting with some of the beans. Top with a good tablespoon of grated cheese, a teaspoon of sour cream and a dusting of smoked paprika.
  4. Position the peppers snugly back in the baking tin or dish, propping them up alongside each other so the beans don’t spill out too much.
  5. Bake in the oven for 15–20 minutes, until the beans are bubbling and the pepper is soft, with the cheese and cream dribbling and molten on top.
  6. Mix together the ingredients for the chopped salad.
  7. Remove the dish of peppers from the oven and serve at the table with additional sour cream, chilli sauce and the chopped salad.
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