Roast Peppers With Watercress, Cheese And Olive Stuffing

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 bell peppers (red, green or yellow)
• 100 g watercress
• 100 g black olives (pitted and sliced)
• 100 g cheese (grated, mild cheddar or similar)
• 8 sun-dried tomatoes (in olive oil, not dry)
• 1 tablespoon olive oil (can use the oil from the tomatoes)

Recipe

• 1 preheat the oven to gas mark 7.
• 2 halve the peppers and remove pips etc.
• 3 drain the sun dried tomatoes and use the oil to coat the outside of the peppers and to oil the roasting tin / dish.
• 4 roughly chop the watercress and the sun dried tomatoes and put in a mixing bowl with the grated cheese and sliced olives - mix together.
• 5 place the halved peppers in the oiled roasting tin / dish.
• 6 divide the cheese and watercress mixture equally between the 8 pepper halves - pack in as much as you can.
• 7 roast for about half an hour or until the peppers are tender.