Roast Peppers With Watercress, Cheese and Olive Stuffing

1. 1

   Preheat the oven to gas mark 7.

2. 2

   Halve the peppers and remove pips etc.

3. 3

   Drain the sun dried tomatoes and use the oil to coat the outside of the peppers and to oil the roasting tin / dish.

4. 4

   Roughly chop the watercress and the sun dried tomatoes and put in a mixing bowl with the grated cheese and sliced olives - mix together.

5. 5

   Place the halved peppers in the oiled roasting tin / dish.

6. 6

   Divide the cheese and watercress mixture equally between the 8 pepper halves - pack in as much as you can.

7. 7

   Roast for about half an hour or until the peppers are tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.