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Member recipe

Stilton Stuffed Peppers with Spinach Salad

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Cooking time

Prep: 10 minutes Cook: 25 minutes

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Serves 2

Peppers stuffed with stilton, olives and sundried tomatoes. A quick and easy light meal using up leftover pieces of stilton.

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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 Handfuls of Spinach
  • Pinenuts (or walnuts, chopped)
  • orange rind
  • lemon rind and juice
  • Pomegranate seeds (optional)
  • Freshly ground salt and black pepper
  • Olive oil


  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.

  2. Fry the red onion in a little olive oil until soft and lightly browned.

  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.

  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.

  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.

  6. Arrange salad on plates, pile grilled peppers on top and serve.

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