Pan-fry beef mince with onion, garlic, tomatoes and oregano and stuff into roasted bell peppers - top with melted mozzarella cheese
- drizzle of oil
- 1 large onion, chopped
- 2 garlic cloves
- 500g beef mince
- 2 x 400g cans chopped tomatoes
- a few oregano sprigs, leaves picked, or 1 tbsp dried
- 1 beef stock cube
- 2 tbsp tomato ketchup
- 4 peppers (mixed colours are nice)
- 100g grated mozzarella or cheddar
- small bunch basil, leaves picked
MethodAdd 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.
- 4 peppers, halved lengthways through the stalk and deseeded
- 1 tbsp extra-virgin olive oil, plus extra to drizzle
- 2 x 125g balls mozzarella, sliced
- 2 tbsp black olive, chopped
- 1 tbsp chopped oregano
- 2 garlic cloves, crushed
- Heat the barbecue or griddle pan to hot. Rub the outside of the peppers all over with the olive oil.
- Stuff the peppers with the mozzarella, olives, oregano and garlic, and drizzle with a touch more olive oil, if you like.
- 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).
- 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
- 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.
- 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.
- 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
- 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.
- 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.
- Divide the spinach between the peppers, then top with the crumbs. Return to the oven for 15 mins.