So this little tasty treat was inspired by a gem of a find in a secondhand store: Margaret Robert's Treasury of Herbs... But as always I just can't help but tweak to my own tastes here and there... Rich and moreish, but complemented by the lightness and slightly sweet tang and crunch of the salad, it's a winner!
Could comfortably serve 4 for a light lunch or dinner, otherwise 2 if you want to dine decadently!
What you'll need...
For the stuffed peppers:
Two green peppers, deseeded and halved length-wise
One tub of 250g cream cheese
Half a cup of finely chopped chives
Half a cup of finely chopped parsley
Three large cloves of garlic, finely chopped
Two teaspoons mixed Italian dried herbs
Half a cup of grated cheddar cheese for the top after stuffing
Salt and pepper for seasoning
For the salad:
Six cos lettuce leaves finely diced
A third of a medium cucumber, sliced into thin half-moons
A cup of cherry tomatoes, diced into quarters
One avocado, cut into small chunks
One stalk of celery, finely diced
Half a large grated carrot
One grated green apple
One cup of cashew and pecan nuts, roughly crushed
Half a cup of purple grapes, sliced into halves
Store-bought blue cheese dressing (Who has the time?!)
For the green peppers, mix all the ingredients aside from the grated cheddar cheese in a small mixing bowl until thoroughly mixed. This takes a little bit of elbow grease. Stuff the mix into the four green pepper halves and smooth the surface of the 'paste'. Grind a bit of salt and pepper for seasoning. Sprinkle on top with the cheddar cheese.
Next, for the salad, first lay the base with the cos lettuce, then the cucumber slices and the cherry tomatoes and avocado pear. Scatter the celery then top with the grated carrot then the grated green apple. Finally sprinkle your nuts and then decorate with the halves of your purple grapes.
Place the peppers into an oven pre-heated to 180 degrees and bake for 15 minutes.
Then serve up with your dressing on the side and tuck in!
Peppers by Catherine G. McElroy
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