Recipe - Stilton Stuffed Peppers

100 g Broccoli; cut into florets
4 Vine tomatoes; (4 to 6)
25 g Butter
2 Romer peppers
75 g Blue stilton
Salt & pepper

Preheat the oven to 220c/425f/Gas 7.

1 Bring a pan of salted water to the boil and cook the broccoli for 23
minutes. Drain and refresh. Chop the broccoli into small pieces.

2 In the meantime, heat the butter in a small frying pan. Cut the tomatoes
in half and squeeze the centre out into a bowl (reserve for the jus gravy).

3 Pan fry the tomato halves for 23 minutes until softened. Chop the
tomatoes and mix in a bowl with the broccoli. Season.

4 Cut the peppers in half lengthways, remove the centre and place on a
heated roasting tray. Spoon in the mixture and crumble the stilton on top.
Bake in the oven for 68 minutes until softened and cooked through.

Converted by MC_Buster.

Per serving: 98 Calories (kcal); 10g Total Fat; (89% calories from fat); 1g
Protein; 2g Carbohydrate; 27mg Cholesterol; 111mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; One half Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.