Stilton Stuffed Peppers with Spinach Salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Stuffed Peppers
- 2 peppers, any colour, halved and deseeded
- 1 red onion, finely chopped
- 2 sun dried tomatoes, roughly chopped
- 8 black olives, roughly chopped
- 25g wholemeal breadcrumbs (grated from a stale loaf)
- 25g -50g stilton, crumbled
- a couple of sprigs of flat leaf parsley, roughly chopped
- salt and ground black pepper
- olive oil
- Balsamic vinegar
For the salad
- 2 peppers, any colour, halved and deseeded
- 1 red onion, finely chopped
- 2 sun dried tomatoes, roughly chopped
- 8 black olives, roughly chopped
- 25g wholemeal breadcrumbs (grated from a stale loaf)
- 25g -50g stilton, crumbled
- a couple of sprigs of flat leaf parsley, roughly chopped
- salt and ground black pepper
- olive oil
- Balsamic vinegar
- 2 Handfuls of Spinach
- Pinenuts (or walnuts, chopped)
- orange rind
- lemon rind and juice
- Pomegranate seeds (optional)
- Freshly ground salt and black pepper
- Olive oil
Method
step 1
Pre-heat the oven to 200 degrees C, 400 degrees F, Gas Mark 6. Place halved peppers, cut side uppermost, in a roasting tin. Drizzle with a little olive oil and season with a little salt and black pepper and place in the oven. Roast for 20 mins or so until they are slightly charred.step 2
Fry the red onion in a little olive oil until soft and lightly browned.step 3
Place the tomatoes, black olives, breadcrumbs, stilton and flat leaf parsley in a bowl. Season with salt and black pepper and add red onion.step 4
Remove roasting tin from the oven. Spoon in the stilton mixture and drizzle each pepper half with a little balsamic vinegar and olive oil. Grill for 5 minutes until stilton has melted and top is lightly browned.step 5
For the salad, place spinach (lightly torn if leaves are large), pinenuts and pomegranate seeds in a bowl. Add a little orange and lemon rind, lemon juice, olive oil and balsamic vinegar and season to taste.step 6
Arrange salad on plates, pile grilled peppers on top and serve.
