Veggie Stuffed pizza pepper's - GUEST RECIPE by Sue Stoneman
The second recipe that the lovely Sue from Dart’s Farm has done for us.
She used our Lemon & Tarragon olives for these scrumptious veggie stuffed pepper’s! Which apparently her Husband thoroughly enjoyed!
Ingredients 4 peppers – mixed colours 8-10 Lemon & Tarragon Olives, quartered 4 mushrooms, chopped 8-10 cherry tomatoes, quartered 1 ball mozzarella cheese 50g grated cheese Rapeseed Oil – I used Bell & Loxton Basil Rapeseed Oil Sprigs fresh basil Salt & Pepper
4 peppers – mixed colours
8-10 Lemon & Tarragon Olives, quartered
4 mushrooms, chopped
8-10 cherry tomatoes, quartered
1 ball mozzarella cheese
50g grated cheese
Bell & Loxton Basil Rapeseed Oil
Sprigs fresh basil
Salt & Pepper
Method
Cut the peppers lengthways and through the stalk, leaving it attached to the pepper. Scoop out the seeds.
Place the cut halves onto a baking dish cut side up and drizzle with Rapeseed Oil.
Fill with the chopped olives, mushrooms, tomatoes, shreds of mozzarella and torn basil leaves. Top with grated cheese and season with salt and pepper.
Bake in the oven at 180C for 25 minutes until peppers soft and tops lightly coloured.
