Roast Peppers With Watercress, Cheese and Olive Stuffing

This is a vegetarian version of my similar recipe using chicken breast instead of peppers. You can vary the ingredients to taste, this is just a rough guide as I don't normally measure anything out. I usually serve it with cous cous and a green leaf salad and it's delicious!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  bell peppers (Red, Green or Yellow)
• 100  g watercress
• 100  g black olives (pitted and sliced)
• 100  g cheese (grated, mild Cheddar or similar)
• 8  sun-dried tomatoes (in olive oil, not dry)
• 1  tablespoon olive oil (can use the oil from the tomatoes)

Directions

1. Preheat the oven to gas mark 7.
2. Halve the peppers and remove pips etc.
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. 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. Place the halved peppers in the oiled roasting tin / dish.
6. Divide the cheese and watercress mixture equally between the 8 pepper halves - pack in as much as you can.
7. Roast for about half an hour or until the peppers are tender.