Barbecued Pepper Melts
Serves: 6
Cost Cutting Eco Friendly Quick Make
Everyone will love these cheesy stuffed Romano peppers
Ingredients:
4 Waitrose Mixed Romano Peppers2 tbsp olive oil
2 large onions, thinly sliced
120g Taleggio, thinly sliced
6 fresh thyme sprigs
2 tsp balsamic vinegar
method:
- Light the barbecue and allow it to reach a good cooking temperature. Halve the peppers lengthways and shake out the seeds. Set aside six halves and thinly slice the remaining two.
- Heat the oil in a large pan, add the onions and sliced peppers and cook for 10-15 minutes, stirring often, until softened and dark golden.
- Spoon the mixture into the pepper halves and top with slices of cheese. Press a thyme sprig on top of each one and grind over some black pepper.
- Cook over medium coals on the barbecue for 15-20 minutes (or 10 minutes under the grill) until the peppers are tender and the cheese has melted. Splash over a little balsamic vinegar and serve hot.
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