1、Bolognese-stuffed roast peppers

Pan-fry beef mince with onion, garlic, tomatoes and oregano and stuff into roasted bell peppers - top with melted mozzarella cheese

Bolognese-stuffed roast peppers recipe

Ingredients

Method

Add the onion and cook for a few mins to soften. Add the garlic and beef, and cook until the meat is browned – break it up with a spoon as it cooks. Add the tomatoes, oregano, stock cube and ketchup. Season well, give everything a good stir and cover with a lid. Simmer for 30 mins.
  • Meanwhile, halve the peppers and scoop out the seeds and white membrane. Place cut-side up in a roasting tin, season and bake for 20 mins.
  • When the mince is cooked, divide it between the softened peppers. Return to the oven for 10 mins, sprinkled with cheese. Scatter with basil leaves before serving.

  • https://www.truecookbook.com/recipe/bolognese-stuffed-roast-peppers-7239/

    2、Stuffed sweet peppers

    At just £1 a portion these stuffed peppers make for a cheap and tasty veggie supper, cook them on the bbq or griddle
    Stuffed sweet peppers recipe

    Ingredients

    Method

    1. Heat the barbecue or griddle pan to hot. Rub the outside of the peppers all over with the olive oil.
    2. Stuff the peppers with the mozzarella, olives, oregano and garlic, and drizzle with a touch more olive oil, if you like.
    3. Pop on the barbecue, stuffed-side up for 12-15 mins until the pepper is nicely charred (or roast in the oven at 220C/200C fan/gas 7 for the same amount of time).

    3、Cumin roast peppers & tomatoes

    Roasting brings out the best in lots of veg, but peppers have to top the list
    Cumin roast peppers & tomatoes recipe

    Ingredients

    • 4 red peppers, deseeded and cut into large chunks
    • 3 tbsp olive oil
    • 2 x 300g packs cherry tomato on the vine (or use smallish tomatoes and halve them)
    • 1 tsp cumin seed
    • 100g fat green olive

    Method

    1. Put the peppers in a medium roasting tray (or an ovenproof frying pan will do) and splash with 2 tbsp of the oil. Season generously, then roast with the chicken at 200C/fan 180C/gas 6 for about 20 mins, until softened a little. Sit the bunches of tomatoes among the peppers, scatter the cumin over everything, then drizzle with the rest of the oil.
    2. Season again, then roast for about 10 mins until the tomato skins have split. Toss the olives through just before serving. Can be made up to a day ahead and served cold, or reheated in a hot oven for 5 mins.

    4、Baked stuffed Romano peppers

    Serve this as a light veggie supper with crusty bread, or as a side with grilled chicken or fish
    Baked stuffed Romano peppers recipe

    Ingredients

    • 2 Romano peppers, halved and deseeded (use normal peppers if unavailable)
    • 2 tbsp olive oil, plus 1 tsp
    • 1 slice wholegrain bread
    • 2 tbsp pine nuts
    • 2 tbsp grated Parmesan (or vegetarian alternative)
    • 1 red or green chilli, deseeded and chopped
    • 2 tsp capers
    • good handful parsley, roughly chopped
    • 200g young spinach leaves

    Method

    1. Heat oven to 190C/fan 170C/gas 5. Put peppers in a roasting tin, then drizzle with a tsp of oil and a little pepper. Bake for 20 mins.
    2. Meanwhile, toast the bread, then blitz into rough crumbs in the food processor. Mix with the pine nuts, Parmesan, chilli, capers, parsley and remaining oil. Boil the kettle. Put the spinach in a colander, then pour over the boiling water to wilt the leaves. Press out as much liquid as possible.
    3. Divide the spinach between the peppers, then top with the crumbs. Return to the oven for 15 mins.

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