Peppers

Basic cooking instructions
Remove stem, seeds and ribs. Cut in half for stuffing (see recipe below) or cut into slices or dice. Stir-fry sliced or diced peppers for 3-5 mins.

Freezing
Loses quality and texture but fine for adding to casseroles. Freeze dice in freezer bags and use from frozen.

Recipes

Roasted Peppers
3 peppers, ideally mixed colours ............................... 3 rashers bacon
6 cherry tomatoes / 3 small tomatoes ..................... 3 cloves garlic
12 basil leaves, torn ................................................... oil to drizzle

Cut peppers in two from top to bottom, through the stalk. Remove seeds and spines, and place in roasting tin. In each half, place 2 cherry tomatoes/2 half tomatoes, a few slices of garlic and half a bacon rasher (rolled). Drizzle with oil, season with black pepper and sprinkle over basil leaves. Roast at 200C for 20-25 minutes. Serve with focaccia or ciabatta to mop up the juices! Serves 2.

Veggie option – prepare the peppers as above. Drizzle each half with oil and bake for 10-15 minutes until softened. Then place a piece of halloumi cheese, a small spoon of pesto and a few pine nuts in each cavity and grill until the cheese is melted and golden, taking care not to scorch the pine nuts.

Cheat’s gazpacho
4 tomatoes, cored and chopped .................................... 250g passata
1 red pepper, seeded and chopped ............................. 1 red chilli, seeded and chopped
1 clove garlic, crushed ................................................... 1 tablespoon lemon juice
1 teaspoon balsamic vinegar

Place all ingredients into blender and whiz until smooth. Season to taste. Serve chilled, garnished with olives if desired.