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.

Stuffed peppers my way

As my brain is always on food mode, sometimes dinner ideas pop up in my head as a rough sketch and then when I stand in the kitchen with my nippy on it all just comes together.

A few days ago I was planning to make stuffed peppers and lamb mince seemed like the obvious choice. And just about to start cooking the seasoning just came to me. Sumac, garlic, cumin, a hint of chilli, paprika to further enhance the peppers. And it really worked. I prebaked the peppers on their own while cooking the mince separetly, then stuffed the peppers and topped them with grated strong cheddar. Baked for a while longer and served with rice and a cold sauce with sambal oelek. Perfect weekday bliss!

Stuffed peppers my way, serves 2-3

3-4 bell peppers

500 g lamb mince

olive oil

1 tsp sumac

2 tsp sweet paprika

1 tbsp cumin

2 tsp ground coriander

2 tsp turmeric

2 tsp concentrated beef stock

1 tbsp mild chilli sauce

1 handful grated sharp cheddar

Cut a lid off each pepper. Clear out the seeds and membranes. Rinse and place on parchment paper in a tin. Drizzle with olive oil, salt and white pepper. Bake for about 20 mins in 200C. Fry the mince in olive oil in a frying pan. Add the spices, garlic, chilli sauce, stock, salt and pepper. Season to taste.

Pour the liquid away from the peppers. Fill them with the mince. Add the grated cheese on top. Put them back in the oven for another 15 mins. Place a pepper on a plate and put the lid on a bit ascew. Serve with rice and the cold sauce below.

Cold sauce with sambal oelek

200 ml creme fraiche

2 tsp sambal oelek

1 tbsp mild chilli sauce


white pepper

Mix all the ingredients. Leave for half an hour before serving.