Method

• 1

  Light the barbecue and allow it to reach a good cooking temperature. Halve the peppers lengthways and shake out the seeds. Set aside six halves and thinly slice the remaining two.

• 2

  Heat the oil in a large pan, add the onions and sliced peppers and cook for 10-15 minutes, stirring often, until softened and dark golden.

• 3

  Spoon the mixture into the pepper halves and top with slices of cheese. Press a thyme sprig on top of each one and grind over some black pepper.

• 4

  Cook over medium coals on the barbecue for 15-20 minutes (or 10 minutes under the grill) until the peppers are tender and the cheese has melted. Splash over a little balsamic vinegar and serve hot.