Friday, April 28, 2006

Stuffed Peppers and Avocadoes

Sorry for the delay- recipe time!
Here are the recipes for the stuffed peppers and avocadoes that formed the center of my dinner party. Both best served at room temperature in my opinion- but try hot/ chilled whatever you fancy!

Stuffed Peppers

2 Red Bell Peppers
4 Tomatoes (diced)
1 Jar Green Olives
4 Cloves Garlic (thinly sliced)
Extra Virgen Olive Oil
Ground Black Pepper


1, Wash the peppers and split them in half vertically. Do not remove the stalk but slice in half with the pepper shells. Remove the seeds.

2, Arrange the diced tomatoes, sliced garlic and olives evenly in the four pepper shells.

3, Place the peppers in a baking tray. Generously dribble olive oil on and around the peppers. Season with black pepper.

4, Bake in the oven at a medium hot setting for forty-five minutes.

Stuffed Avocadoes

2 Large Avocadoes
A little lemon juice
Salt and Pepper
2oz Brazil Nuts (chopped finely)
2oz Grated Cheddar Cheese
2 Tbsp Parmesan Cheese
2 Tbsp Fresh Parsley (chopped)
2 Tomatoes (skinned and finely chopped)
Melted Butter


1,Halve the avocadoes, remove the pulp and brush the shells with lemon juice.

2, Chop the pulp and season. Put into a bowl with brazil nuts, cheese parsley and tomatoes. Mix and spoon into the avocado shells.

3, Sprinkle with breadcrumbs. Trickle butter onto the avocadoes. Dust with Paprika

4, Bake for fifteen to twenty minutes at a medium setting.

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