STILTON STUFFED PEPPERS WITH SPINACH SALAD
Peppers stuffed with stilton, olives and sundried tomatoes. A quick and easy light meal using up leftover pieces of stilton.
Provided by softsal
Time 35m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Pre-heat the oven to 200 degrees C, 400 degrees F, Gas Mark 6. Place halved peppers, cut side uppermost, in a roasting tin. Drizzle with a little olive oil and season with a little salt and black pepper and place in the oven. Roast for 20 mins or so until they are slightly charred.
- Fry the red onion in a little olive oil until soft and lightly browned.
- Place the tomatoes, black olives, breadcrumbs, stilton and flat leaf parsley in a bowl. Season with salt and black pepper and add red onion.
- Remove roasting tin from the oven. Spoon in the stilton mixture and drizzle each pepper half with a little balsamic vinegar and olive oil. Grill for 5 minutes until stilton has melted and top is lightly browned.
- For the salad, place spinach (lightly torn if leaves are large), pinenuts and pomegranate seeds in a bowl. Add a little orange and lemon rind, lemon juice, olive oil and balsamic vinegar and season to taste.
- Arrange salad on plates, pile grilled peppers on top and serve.
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