Recipe - Roast Peppers Stuffed With Mushrooms

2 lg Orange or red peppers
2 lg Yellow peppers
1 pound Tomatoes or
14 ounce Can chopped tomatoes
1 lg Onion
3 tablespoon Oliveoil
3 Garlic cloves crushed
2 tablespoon Tomato paste
1 teaspoon Light muscovado sugar
2 ounce Mushrooms
2 ounce Pinenuts or flaked almonds
1 tablespoon Chopped fresh marjoram
leaves
2 ounce Pitted black olives
2 ounce Freshly grated Parmesan
Cheese

Preheat oven to 200C/400F gas mark 6. halve peppers lengthwise, remove
core and seeds. Place cutside down on a baking sheet and roast for 15 min,
turning frequently.

Meanwhile, make the sauce. If using fresh tomatoes, place them in a bowl,
adding boiling water to cover, and leave for 1530 seconds. Transfer them
to a bowI of cold water then remove and peel. Roughly chop.

Finely chop the onion. Heat 2 tbsp oil in a saucepan add the onion and
garlic and fry until softened and lightly coloured. Add chopped tomatoes,
tomato paste, muscovado sugar, salt and pepper. Cook uncovered, stirring
for 1520 min or until it is reduced to a thick sauce.

Thickly slice mushrooms. Heat the remaining 1 tbsp oil in a pan and saute
the mushrooms until soft.

Stir mushrooms, nuts, marjoram and olives into tomato mixture. Fill the
peppers and top with the grated Parmesan. Ccok in the oven for 1520 min or
until heated through.

Serve one red and one yellow pepper half per person Garnish with salad
leaves and herbs.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini