Stuffed Peppers 4sp

 Hello all.....I've been absent for a while (had a LOT going on)....but I'm back and raring to go

This dish was inspired by the fact that, like most people, I'm using up stuff in the fridge instead of going out...

I often have one of these peppers as a vegetable side (which you may find elsewhere on this blog) I had some peppers in the fridge and I wanted to use them up instead of throwing them out....that would be criminal at this time...I also had some bacon medallions which I wanted to use so I bulked it up and served two with cauliflower rice as a main....it was really delicious so I thought I would share it with you all.

As always the ingredients are for one portion so if you make it for more than 1 PLEASE recalculate the sp

Lets stay strong guys
Sue
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Ingredients

1 pepper cut in half and deseeded
2 bacon medallions cut up into slices or little squares
1 medium shallot, sliced thinly
8 cherry tomatoes
2 tbsp Philadelphia lightest
1 tbsp of Half fat creme fraiche
Spray oil
Parmesan Cheese





Method

Start by skinning your tomatoes. Put a score in the bottom of each tomato then place in a bowl and cover with boiling water. Leave for 30 seconds then remove with a slotted spoon and place immediately in cold water to stop the cooking process. When the tomatoes are cooled drain them then remove the skin (it will just slip off)....although it seems a little tricky I always do this as I feel that they become tough when they have been cooked. Cut into quarters and set aside.








Spray a small frying pan with the spray oil and bring to a medium heat, throw in the shallots and cook until browned and softened (you could add a tiny sprinkle of Canderel Sugarly...which I decided to do at the last minute hence the Sugarly isn't in the picture...... this helps the caramelisation of the shallots and deepens the flavour....its 0sp as well). Remove the shallots and set aside.

Spray the pan again and add the bacon bits, cook until they are to your personal liking. When cooked remove and set aside.

In a small bowl add the Phildelphia cheese and the creme fraiche, stir to combine then add the shallots and stir to combine, add the bacon and, again, stir to combine, lastly add the tomatoes (reserving a few to sit on the top) and stir.

Place your halved peppers in the microwave and zap for three minutes (a lot of recipes will tell you to stuff the peppers then put them into the oven and cook them in there.....I don't like this method as the peppers are often undercooked, I feel much more in control when I do it this way) then, very carefully so you don't burn yourself, stuff the peppers with the mixture.

To ensure that the peppers don't fall over and spill their contents I use a piece of tin foil and scrunch it up to allow the peppers to sit neatly upright. Nestle the peppers in the foil and then place in the oven for 15-20 minutes ( remember everything is cooked its just about ensuring that its all piping hot after the construction phase.





I added 10g of Parmesan cheese at the end (only thought about it last minute so its not in the pic....but it IS counted in the sp) and served it with cauliflower rice.

Delicious
x