This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.
Yields 4 Servings
occasions
Lunch, Dinnerdairy ingredients
CheeseStuffed Red & Yellow Peppers
INGREDIENTS
DIRECTIONS
1
Preheat oven to 170°C.
2
Drizzle one tablespoon of olive oil over the peppers and roast in the oven for 35-40 minutes.
3
Remove from oven and stretch cling film over the roasting tray and allow to cool, this helps loosen the skin.
4
Peel the peppers, cut in half, remove seeds and trim into 8 rectangles.
5
In a separate bowl, mix all the remaining ingredients.
6
Place a tablespoon of the mixture on each pepper half and roll up.
7
Place on a serving platter and garnish with fresh basil. The peppers may be served hot or cold.