Cheese stuffed peppers

Melted cheese. Is there anything more comforting? It cures (or at least helps) a hangover and tastes so so good.

Although this recipe contains a lot of cheese, it feels slightly healthy because they peppers fill you up so there is no need to add bread or pasta. And they’re delicious in their own simple way.

I used the lovely sweet romano peppers here, but use whatever peppers you like. I liked this dish so much that I first had it for supper one evening and then as lunch at the weekend. Yummy!

Cheese stuffed peppers, serves 1

1 romano pepper

3 tbsp philadelphia cheese

50 ml grated strong cheese (I used cheddar)

olive oil, salt, white pepper

To serve: rocket, olive oil and balsamic vinegar

Drizzle some oil in a roasting tray. Turn the oven on 200C. Cut the pepper in half lengthways and scoop out the seeds and membranes. Rinse and place hollow side up in the tray. Mix the cheese together and stuff the peppers with it. Add salt and pepper. Put in the oven for 20-30 minutes or until the cheese has melted and the peppers are soft.

Place a bed of rocket salad on a plate. Drizzle with olive oil and balsamic and place the peppers on top.