Peppers With Onion Rings
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 6 | Servings | ||
INGREDIENTS
| 2 | T | Cooking oil |
| 2 | Onions, sliced thinly | |
| 4 | Green peppers, cut into | |
| strips | ||
| 4 | Green chillies, sliced | |
| thinly | ||
| optional | ||
| 3 | T | Tomato pure |
| 1 | Chicken stock cube | |
| 1/4 | t | Salt |
| 1 | pn | Ground black pepper |
| 1 | pn | Sugar |
| 4 | Sprigs fresh coriander | |
| 175 | Water, 6 floz | |
| 1/2 | Camembert cheese, sliced | |
| thinly or | ||
| 125g 4oz mild | ||
| Cheddar grated | ||
| finely | ||
| 1 | 150 millilit soured cream | |
| 5 floz |
INSTRUCTIONS
Heat the oven to 180 C, 350 F or Gas Mark 4. Heat the oil in a heavy-based frying pan, add the onions and saut them until they are soft. Remove the onions and then saut the peppers until soft. Replace the onions and add the chillies, if using, the tomato pure, crumbled stock cube, salt, pepper, sugar and coriander if available. Add the water, stir and cover. Simmer gently for 5 minutes and then mix in the cheese and cream. Transfer the mixture to an ovenproof dish and bake for 15 minutes or until the cheese melts. Variation: to make this into a main-course dish in its own right, add 225g (8oz) cold roast pork with the cheese and cream before baking. Serve wrapped in soft, warm tortillas. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 173
Calories From Fat: 83
Total Fat: 9.5g
Cholesterol: 10.9mg
Sodium: 372.7mg
Potassium: 325.4mg
Carbohydrates: 12.1g
Fiber: 3.1g
Sugar: 5.3g
Protein: 11.8g