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1
Slice each pepper halfway across, forming 6 red pepper cups.
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2
Scoop out the seeds and rub the red pepper cups with garlic salt and set aside.
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3
Slice off the stalked top of each pepper and reserve as decoration.
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4
Finely chop the remaining top half of each red pepper.
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5
Preheat the oven to 350F Peel the large red onion.
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6
Slice off the top and bottom end of the onion, and halve lengthways, Carefully remove a layer of onion at a time from each half until you have six onion 'shells' and set aside.
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7
Chop up the remaining onion.
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8
Mix together chopped red pepper, chopped onion, cherry tomatoes, baby sweetcorn and mushooms.
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9
Mix in 4 tablespoons of chives, basil, sesame seeds, lemon juice and 1 tablespoon of olive oil.
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10
Season with salt and freshly ground pepper.
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11
Place the vegetable mixture in a roasting tray and roast for 15 minutes.
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12
Place the red pepper cups and onion shells on a greased baking sheet.
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13
Brush with the remaining olive oil and bake in the oven alongside the vegetable mixture for 15 minutes.
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14
Meanwhile, mix together the soured cream, chili, 2 tablespoons of chopped chives and the mint.
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15
Cover and refrigerate until required.
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16
To serve, place a pepper cup and red onion shell on six serving dishes, decorating with the reserved pepper tops.
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17
Spoon the baked red pepper mixture into the pepper cup and red onion shell.
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18
Sprinkle over remaining chives and serve with a dollop of chili soured cream on the side.
