November 18, 2015


Large green peppers - 4
White bread  - 150 gms
Milk - 4 tbsp
Parsley - 1 tbsp (chopped)
Tomato chutney - 2 tbsp
Salt and pepper to taste
Cream cheese or cheese spread - 100 gms


  • Cut off the tops of the peppers, scoop out core and seeds and wash peppers.
  • Drop into boiling water and cook for 3 minutes.
  • Crumble the bread and soften with milk, mix in the parsley, tomato chutney, seasoning and warmed cream cheese or cheese spread.
  • Fill peppers with this mixture, replace the caps and put into a baking tin with a little water.
  • Cook in a moderately hot oven, 375 F for 30-35 minutes until soft.
  • Serve on a bed of rice and with onion and cheese sauce.

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