Tuesday, March 17, 2015

Recipe: Port Salut Stuffed Peppers

This is the nicest side dish recipe EVER. Sweet roasted peppers and cherry tomatoes, paired with salty olives and capers, with smooth creamy port salut cheese melted on top bringing everything together. Just really delicious, I make these all the time. This time I had them on the side of baked chicken breasts and spiced basmati rice. Vegetarians would be very happy with these as a main course too.

Port Salut Stuffed Peppers (serves 3 as a side dish or starter)

3 peppers (any colour), halved (with the stem left on) and seeded
24 cherry tomatoes, halved
50g capers
100g mixed olives
185g wedge port salut, rind cut off and diced
Drizzle olive oil
Fresh basil for garnish

1)      Preheat the oven to 180C. Parboil the pepper halves for 5 minutes, drain and set aside on a roasting tray. Stuff the peppers with the cherry tomatoes, capers, olives, and drizzle with a bit of olive oil.
2)      Top with the port salut and bake  in the oven for 40 minutes. Garnish with basil and serve- as a starter with salad, or as a perfect side dish. 

No comments:

Post a Comment