Roasted Red Pepper Recipe

COOKUK.CO.UK

KEY POINTS
 Preparation Time: 15 minutes  Cooking Time:  63 minutes
 How Difficult Easy  Freeze?   No
 Servings

Two snacks / light lunches

ROASTED RED PEPPERS - COOK'S NOTES
Red peppers always look and taste better when the edges are slightly burnt. This recipe does just that. The long roasting tends to concentrate the sweet pepper flavour and illustrates very well why they are called sweet peepers.

The type of mushroom doesn't really matter but a strong flavoured variety is probably best. The volume of mushrooms will look large at the beginning of cooking but they soon shrink down.

When the roasted red peppers are cooked they are covered in grated cheese and put under the grill for a few minutes. This recipe can be given a local slant by using different cheeses. We have suggested traditional Cheddar Cheese but Manchego cheese would give the dish a Spanish feel to it and a French cheese would change it again.

INGREDIENTS

1 large red pepper
200g / 7oz of mushrooms
2 medium tomatoes
4 slices of back bacon
2 medium eggs
2 garlic cloves
125g / 4oz Cheddar cheese
Couple of pinches of sweet paprika
4 tablespoons of Spanish extra virgin olive oil
Salt and pepper to taste

COOKING EQUIPMENT
An oven proof baking tray.

PREPARATION
Pre-heat your oven to 200C / 400F
Wash the mushrooms then pat them dry with a tea-towel. Chop them roughly.
Peel then top and tail the garlic. Finely chop
Slice the red pepper in half, remove the stalk, pith and seeds.
Chop the tomatoes into small pieces.
Lightly whisk the eggs.
Grate the cheese
Cut each bacon rasher into five or six pieces.

METHOD
Add the mushrooms and bacon to a baking tray, lay the red pepper halves on top and then drizzle with the olive oil. Place in the pre-heated oven for 30 minutes. Ten minutes before it has finished cooking add the tomatoes and garlic.
 
Add the cooked bacon, mushrooms, tomatoes and garlic to the whisked egg and mix it all well.

Spoon the mixture into the sweet red pepper halves gently firming it in. Place back in the oven for another 30 minutes.

 
Remove from the oven and sprinkle the grated cheese evenly over the top of the roasted red peppers and then sprinkle with the paprika. Place under a hot grill for a couple of minutes until the cheese has melted. Delicious!
 

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