Stuffed Peppers
 

Stuffed Peppers

You need - for 6 as a starter, or 3 as a main:
3 peppers
300g cherry tomatoes (stalks removed)
1 large clove of garlic finely chopped
1 carrot peeled
1 red onion finely chopped
2 handfuls fresh bread crumbs (bread in the food processor)
handful fresh herbs
olive oil
mozzarella cut into 1/2 inch cubes.
parmesan grated
salt and pepper

Preheat the oven to 220°c. Put olive oil into an oven proof dish, and heat
in the oven. Cut the tops of the peppers and remove the seeds. Put the
tops to one side. Put the peppers into the heated dish and coat them in
the olive oil, then put them into the oven to soften a little while you
prepare the filling. Use the carrot peeler, and carry on 'peeling' the
carrot to create kind of carrot ribbons. Put these in a bowl along with
the onion, garlic, mozzarella, and tomatoes, season, and mix together with
a lug of olive oil. Tip your herbs and parmesan into the food processor
with your bread crumbs and whiz up. Remove the peppers from the oven. Fill
each one with the tomato mixture and top with the bread crumbs. Return
them carefully to the oven, along with the tops of the peppers (don't put
them on the bottoms just yet, because we want the bread to go
crispy).15-20 minutes later the bread should be all crispy, and the
outside colored. On the inside the tomatoes will have broken down, and the
cheese will have melted, combining everything together in a big gooey
mass, delicious. Put the tops back on the peppers and serve.

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