Barbecued Pepper Melts

Everyone will love these cheesy stuffed Romano peppers

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Cost Cutting Eco Friendly Quick Make

  • 4 Waitrose Mixed Romano Peppers
  • 2 tbsp olive oil
  • 2 large onions, thinly sliced
  • 120g Taleggio, thinly sliced
  • 6 fresh thyme sprigs
  • 2 tsp balsamic vinegar
  • 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.

Barbecued Pepper Melts was taken from 69 of COOK VEGETARIAN

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