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spacer Recipes: Two Tone Peppers
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Contributed By:


Wendy Barrie
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Ingredients:
1 yellow & 1 red bell pepper, sliced lengthways & de-seeded
10mls olive oil
2 tomatoes, chopped
1 small courgette
1tsp green pickled peppercorns
Freshly milled pepper
A few sprigs of parsley, sage, rosemary & thyme
25g pine nuts

Method:
Pre-heat oven 200 C. (Gas no6)
Place peppers in an ovenware dish & drizzle with oil.
Fill the red pepper halves with diced courgette & the yellow ones with tomatoes.
Scatter each with remaining ingredients.
Bake for approx 15mins until peppers are roasted around the edges & nuts toasted.

Serves 2 as a main dish with baked potato wedges/4 as a starter. Also ideal with grilled meats.