Side dish

Stuffed Peppers recipe

Name: Stuffed Peppers
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: olive oil; 460g jar of roasted peppers; 50g mature cheddar cheese, grated; large handful breadcrumbs; squeeze of lemon juice

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Jarred peppers stuffed with cheese and breadcrumbs, finished with a squeeze of lemon and grilled. Taken from a Jamie Oliver 30 Minute Meal.

Prep5m
Cook15m
Total20m

quick starter vegetarian

Jarred red peppers stuffed with cheese, breadcrumbs and lemon

This side dish is from Jamie Oliver’s Moroccan Lamb Chop 30 Minute Meal recipe. I was intrigued by the peppers because they took no time to assemble and looked like they could accompany all sorts of dishes.

Despite the super quick turnaround time this side dish is really tasty. The peppers have been pre-roasted and have a sweet, charred taste. They're soft and salty from soaking in brine so you won’t need to add any extra salt.

I’ve modified the original recipe to include breadcrumbs, which I combine with the cheese and stuff into the peppers as well as sprinkling on top.

Recipe

Stuffed Peppers

Prep5m
Cook15m
Total20m

Serves: 2

Ingredients

olive oil
460g jar of roasted peppers
50g mature cheddar cheese, grated
large handful breadcrumbs
squeeze of lemon juice

Method

Preheat your grill on a medium setting and oil the bottom of an oven proof dish that will fit a 460g jar of roasted peppers snugly.
Remove the peppers from their jar and drain well.
Mix 50g of Cheddar cheese and a large handful of breadcrumbs together then stuff each pepper with roughly 1 tablespoon of the mixture.
Place the peppers into the oven proof dish and then squeeze over a little lemon juice.
Top with the remaining cheese and breadcrumb mixture then drizzle with olive oil.
Place under the grill (but not too close to the heating element) for 10-15 minutes until the topping has turned golden brown.