If you follow me on We Were Raised By Wolves, you may have seen that one of my New Year resolutions is to update A Wolf And Her Dinner at least once a week. I love cooking and trying out new recipes, so it should be an easy resolution for me to keep! Anyway, I thought I'd start the New Year off with one of my favourite simple, yet absolutely delicious, lunches that I enjoy making for myself at the weekend or whenever I have a day off. I probably eat more stuffed peppers than I do stuffed mushrooms (though I do love both), and find that peppers are one of the few fresh foods in my fridge that keep for more than a couple of days, so they're always good to have in there as a back up.
This recipe involves soft goat's cheese as the main filling, but if you don't fancy that, you could use any other soft cheese; something like Camembert works just as well.
Serves 1 as a main, 2 as a starter
- 1 red pepper
- 50g soft goat's cheese
- 1tbsp pesto
- 1 small vine tomato, diced
- 4 pitted black olives
- 1 slice of wholemeal bread, crumbled
- extra virgin olive oil
1. Preheat the oven to 200C / Fan 180C / Gas Mark 6.
2. Cut the pepper in half, discard the core and seeds, then place on a lightly oiled baking sheet.
3. Divide the pesto, olives and diced tomato between the pepper halves. Add the soft goats cheese on top, finishing with the wholemeal breadcrumbs and a drizzle of extra virgin olive oil.
4. Bake for 30-40 minutes until the breadcrumbs are crisp and the peppers are tender.
5. Serve with a green salad and balsamic dressing if desired or try it with some warm ciabatta slices.