Stuffed Peppers
 
  you need - for 6 as a starter, or 3 as a main:
3   peppers
  300g cherry tomatoes (stalks removed)
1 large  clove of garlic finely chopped
1   carrot peeled
1   red onion finely chopped
2 handfull  fresh bread crumbs (bread in the food processor)
handfull  fresh herbs
  olive oil
  mozzarella cut into 1/2 inch cubes.
  parmesan grated
  salt and pepper
 
preheat the oven to 220c. put olive oil into an oven proof dish, and heat 
in the oven. cut the tops of the peppers and remove the seeds. put the 
tops to one side. put the peppers into the heated dish and coat them in 
the olive oil, then put them into the oven to soften a little while you 
prepare the filling. use the carrot peeler, and carry on 'peeling' the 
carrot to create kind of carrot ribbons. put these in a bowl along with 
the onion, garlic, mozzarella, and tomatoes, season, and mix together with 
a lug of olive oil. tip your herbs and parmesan into the food processor 
with your bread crumbs and whiz up. remove the peppers from the oven. fill 
each one with the tomato mixture and top with the bread crumbs. return 
them carefully to the oven, along with the tops of the peppers (don't put 
them on the bottoms just yet, because we want the bread to go 
crispy).15-20 minutes later the bread should be all crispy, and the 
outside colored. on the inside the tomatoes will have broken down, and the 
cheese will have melted, combining everything together in a big gooey 
mass, delicious. put the tops back on the peppers and serve. 
 
-- 
(ID: 6497) Mirror: rec.food.recipes: Mon, Aug 23, 2004


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