Stuffed Mediterranean Peppers
We made this up from leftovers and were so impressed that we took pics and wrote down the recipe.
- Ingredients:
- 2 mediterranean peppers (capsicum)
- 1 aubergine (eggplant)
- 6 shallots
- 4 garlic cloves
- 120g diced bacon
- 4 tsp tomato pesto
- 1 red chilli
- fresh parsley
- herbes du provence
- dried thyme
- freshly grated parmesan cheese
- salt and pepper to taste
- olive oil (for cooking)
- Method:
- Pre-heat oven to 220c
- Pan-fry diced shallots, garlic and bacon in olive oil
- When shallots are transparent, add diced aubergine, diced chilli and herbs
- Add herbs to pan and stir in tomato pesto
- Add sprinkling of freshly grated parmesan cheese, salt and pepper
- Slice open mediterranean peppers lengthways and fill with above mixture
- Grate a few slices of parmesan cheese on top, rub peppers with olive oil and place in oven for 15mins or until the peppers are cooked
- Serve with a glass of red wine
