Roasted Peppers with Goat's Cheese

On my recent excursion to the Covered Market in Oxford, I bought some rather lovely peppers. I picked them out of the green grocers basket, choosing only the plumpest, cutest (can capsicums be "cute"? I hear you ask. Well, yes. Yes they can.). Here's one easy recipe...

(See? Aren't they cute?!)

Roasted Stuffed Pepper's with Goats Cheese and Pinenuts
Serves 2

2 large bell (capsicum) peppers

1 handful (cherry) tomatoes (or a can of chopped tomatoes)

1 red onion

1 clove of garlic

1 tsp (dried) rosemary

100g goats cheese

50g pinenuts

- Preheat oven to 180C.

- Half each pepper long-ways through the stem and carefully cut out the seeds.

- Rub with a little olive oil, season and roast for about twenty minutes or until softened and crispy on the edges.

- Meanwhile, finely chop onion and garlic. Sweat in a pan with a little olive oil.

- Quarter cherry tomatoes and add to the pan with half a teaspoon of rosemary.

- Allow to cook through and soften. If this becomes ready before the peppers, simply put to oneside.

- Remove peppers from the oven and fill with the tomato mixture topping with crumbled goats cheese and a sprinkling of pinenuts.

- Return to oven for a further ten minutes to melt the cheese. Serve with salad or vegetable rice.

Alternatives:

Subsitute goats cheese and pinenuts for:

- mozzarella and fresh basil. Add oregano to the tomato mix

- feta cheese topping and chopped olives in the filling