baked stuffed peppers
1 x 350g jar Dress Italian Siciliana Sundried Tomato Sauce
4 large red peppers
1 large egg
50g, 2oz, 1/8 cup grated Parmigiano Reggiano
1 small red chilli, finely chopped
2 tbsp crème fraise or ricotta cheese
4 mint leaves, chopped and 8 basil leaves, torn
60 ml, 4 tbsp, 2 fl oz extra virgin olive oil
35g, 4 tbsp, 1/2 cup coarse toasted breadcrumbs
salt and black pepper
Preheat the oven to 220c, 425f, Gas mark 7. Remove the top of each pepper and scoop out the membranes and seeds. Mix together the egg, Parmigiano Reggiano, creme fraiche, Dress Italian Siciliana Sundried Tomato Sauce, red chilli, basil and mint and season with salt and black pepper. Fill each of the peppers with the mixture. Place on a baking tray and drizzle with the extra virgin olive oil. Bake for 30 minutes and leave to rest for 10 minutes before serving.
