Roasted sweet peppers, stuffed with cream cheese and spinach. This has a nice balance between sweet, creamy and peppery, while the potato adds a bit of heart!
- 3 sweet peppers
- 250 g spinach
- 1 large potato (I used Maris Piper)
- 1 onion
- 2-3 cloves of garlic
- 70 g of cream cheese
- 50 g cheese (used mozzarella and parmesan – but your favourite will work too!) plus a little extra to sprinkle on top
- 1 tbsp of mayonnaise
- ~1 tbsp of herbs (I used 1/3 basil, 1/3 oregano, 1/3 mixed herbs – 1 tsp of each)
- 1/2 tsp nutmeg
- 1 tsp of chilli powder
- salt & (a generous amount of) pepper
- Set the oven to 190C (375F, GM 5).
- Sweet off the spinach. In a pan add a little knob of butter and about a tbsp of water add the spinach and pop the lid on. Over a medium heat, cook until they start to reduce – stir every now and again. As soon as they have completely wilted take of the heat.
- In a mixing bowl, add the wilted spinach – this is where all the ingredients for the filling will be added.
- Peel and dice the potato – and using the same pan – in salted water, boil until tender. Mash and add to the spinach.
- Finely dice an onion and chop the garlic and add them to the spinach.
- Then add the cream cheese, cheese, mayo, herbs, nutmeg, chilli (if using), and season with salt and pepper. Check the flavour – and add more seasoning if needed!
- Cut the peppers down the crease into individual ‘bots’. Most of my peppers divided into 3 – but one was into 4.
- Blanch the pepper for 3-5 minutes (for firmer-softer peppers) then dry – they are ready to be stuffed and then go in the oven. I used the same pan/water as before.
- Stuff each one with about a heaped dessert-spoon of the filling and sprinkle a little grated cheese on top.
- Roast for 25-30 minutes – until the cheese starts to brown.
I think this could be done with a lot of different flavourings:
- substitute the sweet peppers for
- adding chorizo, or similar
- using 2-3 tsp of pesto to flavour the mix
- with blue cheese, or goats cheese, and chopped walnuts
- using brie, bacon, and cranberry sauce.
- with paneer and curry spices (like a kind of sag-aloo-paneer)