※ Stuffed Peppers

I had some left over bolognese but didn't want pasta again, so I decided to stuff some peppers / capsicums.

Left over bolognese sauce
Freshly chopped parsley to taste
fresh red chili diced finely.
Parmesan & or tasty cheese about 1/2 cup grated
100 gsm crumbled fetta cheese

Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large baking dish with about a cup of water in the bottom & a dash of olive oil.

I mixed left over Bolognese with some crumbled fetta cheese, some freshly chopped parsley and a fresh red chili diced finely.

Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.

I previously blogged a different recipe here for stuffed peppers.


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