Stuffed Peppers Recipe

 

By: Isabel Robson

Serves: 2
Preparation: 30 minutes

Ingredients:
2 Large sweet red peppers roasted and peeled
200g Fresh basil leaves roughly chopped
100g Cauliflower florets pre boiled
100g Red Leicester cheese grated
2 tsp olive oil
150g butternut
1 garlic clove
Salt and pepper

• Turn oven on at 200 degrees Celsius.
• Peel and chop butternut squash into small chunks.
  
• Boil butternut for 5 minutes with garlic, salt and pepper.
• Drain butternut and mash until smooth.
• Add basil leaves and Red Leicester cheese, olive oil to butternut squash and gently fold together.
• Stuff each pepper with 2 small cauliflower florets and top up with 2 table spoons of butternut cheese mash.
• Bake in the oven for 20 minutes at 200 degrees Celsius.
• Serve with fresh basil leaves.
  

This recipe is so simple there is little preparation but tastes as good as it looks.

Red Leicester is a local English cheese, made in a similar manner to Cheddar cheese, although it is crumblier.   Originally coloured with carrot or beet juice.
 Versions of Red Leicester are also made in America.

Since the 18th century, it has been coloured orange by adding annatto extract during manufacture. It is a cow's milk cheese, originally from Leicestershire, England, and is named after the city of Leicester. It has a firm texture, and a slightly nutty taste.

It used to be called Leicestershire Cheese, after the county in which it was originally made, but is now called Red Leicester to distinguish it from the White Leicester which was made to a national recipe under wartime controls during the 1940s.
Information source