Mediterranean Roast Peppers
Simple and effective, with a crisp cheesy topping, ideal as a starter with french bread, or as a light lunch or supper with rice or couscous. From The Inspired Vegetarian
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INGREDIENTS
Nutrition- 4small red peppers, halved, cored and seeded
- 3
- 10 -12
- 2
- 2 -3
- 1 - 1 1⁄2ounce fresh white breadcrumbs
- 1⁄2cup dry white wine
- 3tablespoons olive oil
- 1teaspoon finely chopped of fresh mint
- 1teaspoon chopped fresh parsley
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DIRECTIONS
- Preheat the oven to 180 C / 350 F / gas 4, and butter a shallow ovenproof dish.
- Place the peppers tightly together in the dish, and sprinkle over the chopped capers, black olives, garlic, mozzarella and breadcrumbs.
- Pour over the wine and olive oil, and then sprinkle with the mint, parsley and freshly ground black pepper.
- Bake for 30 - 40 minutes, until the topping is crisp and golden-brown.
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