This warming bake is a real family winner, it's cheap, low-fat and superhealthy
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Using up leftover frozen peppers
Pepper & tomato soup for 2 Heat 1 tbsp olive oil in a medium-sized pan. Tip in 250g pack cherry tomatoes, halved, and cook for 5 mins until softened. Pour in 250ml hot stock, 200g frozen peppers and seasoning, then bring to the boil. Remove from the heat, then blend with a stick blender until smooth. Serve with crusty bread.