|
The red pepper halves are containers for a delicious mixture of
mushroom, bacon and tomatoes bound together with egg. Top off with
cheese for a delicious snack or light lunch.
|
|
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 / 4½oz 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.
Ingredients for Roasted red Peppers
PREPARATION
Pre-heat your oven to 200°C / 400°F
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! |
|
|
