Name: Stilton Stuffed Peppers with Spinach Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 2
Ingredients: 2 peppers, any colour, halved and deseeded; 1 red onion, finely chopped; 2 sun dried tomatoes, roughly chopped; 8 black olives, roughly chopped; 25g wholemeal breadcrumbs (grated from a stale loaf); 25g -50g stilton, crumbled; a couple of sprigs of flat leaf parsley, roughly chopped; salt and ground black pepper; olive oil; Balsamic vinegar; 2 peppers, any colour, halved and deseeded; 1 red onion, finely chopped; 2 sun dried tomatoes, roughly chopped; 8 black olives, roughly chopped; 25g wholemeal breadcrumbs (grated from a stale loaf); 25g -50g stilton, crumbled; a couple of sprigs of flat leaf parsley, roughly chopped; salt and ground black pepper; olive oil; Balsamic vinegar; 2 Handfuls of Spinach; Pinenuts (or walnuts, chopped); orange rind; lemon rind and juice; Pomegranate seeds (optional); Freshly ground salt and black pepper; Olive oil

Ingredients

Stuffed Peppers

2 peppers, any colour, halved and deseeded
1 red onion, finely chopped
2 sun dried tomatoes, roughly chopped
8 black olives, roughly chopped
25g wholemeal breadcrumbs (grated from a stale loaf)
25g -50g stilton, crumbled
a couple of sprigs of flat leaf parsley, roughly chopped
salt and ground black pepper
olive oil
Balsamic vinegar

For the salad

2 peppers, any colour, halved and deseeded
1 red onion, finely chopped
2 sun dried tomatoes, roughly chopped
8 black olives, roughly chopped
25g wholemeal breadcrumbs (grated from a stale loaf)
25g -50g stilton, crumbled
a couple of sprigs of flat leaf parsley, roughly chopped
salt and ground black pepper
olive oil
Balsamic vinegar
2 Handfuls of Spinach
Pinenuts (or walnuts, chopped)
orange rind
lemon rind and juice
Pomegranate seeds (optional)
Freshly ground salt and black pepper
Olive oil

Method

STEP 1
Pre-heat the oven to 200 degrees C, 400 degrees F, Gas Mark 6. Place halved peppers, cut side uppermost, in a roasting tin. Drizzle with a little olive oil and season with a little salt and black pepper and place in the oven. Roast for 20 mins or so until they are slightly charred.
STEP 2
Fry the red onion in a little olive oil until soft and lightly browned.
STEP 3
Place the tomatoes, black olives, breadcrumbs, stilton and flat leaf parsley in a bowl. Season with salt and black pepper and add red onion.
STEP 4
Remove roasting tin from the oven. Spoon in the stilton mixture and drizzle each pepper half with a little balsamic vinegar and olive oil. Grill for 5 minutes until stilton has melted and top is lightly browned.
STEP 5
For the salad, place spinach (lightly torn if leaves are large), pinenuts and pomegranate seeds in a bowl. Add a little orange and lemon rind, lemon juice, olive oil and balsamic vinegar and season to taste.
STEP 6
Arrange salad on plates, pile grilled peppers on top and serve.

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Stilton Stuffed Peppers with Spinach Salad

Ingredients

Stuffed Peppers

For the salad

Method

Comments, questions and tips

Rate this recipe

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