Publications
Prep Time: 30
Servings: 8
Cooking Time: 15
Ingredients
- 8.00 - sweet peppers (use red, yellow and orange)
- 2.00 - 125g rolls of creamy goat's milk cheese, crumbled
- 4.00 - sun-dried tomatoes, chopped
- 50.00g - cashews, chopped
- 60.00ml - Pecorino or Parmesan cheese, grated
- 3.00 - basil leaves, chopped
- 50.00ml - dry breadcrumbs
- 2.00ml - freshly ground black pepper, to taste
- 60.00ml - olive oil
Method
Vegetables
Oven temperature: Grill
1. Preheat the grill and position the top oven shelf so that the peppers will be about 10cm from the element. Place the peppers on a baking tray and grill until the skins are blackened and blistered. Lift with tongs and place in a plastic bag to 'sweat' for a few minutes and cool down enough to handle. Remove the skins and set aside the liquid for the filling.
1. Preheat the grill and position the top oven shelf so that the peppers will be about 10cm from the element. Place the peppers on a baking tray and grill until the skins are blackened and blistered. Lift with tongs and place in a plastic bag to 'sweat' for a few minutes and cool down enough to handle. Remove the skins and set aside the liquid for the filling.
2. Cut each pepper in half and remove the seeds and membranes.
3. Mix the rest of the ingredients ? apart from the olive oil ? in a mixing bowl. Place a spoonful on each pepper half and roll up. Place the rolls in a shallow dish, seam-side down. Mix the olive oil with the reserved liquid and pour over the rolls. Serve with bruschetta and rocket.
