| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ready stead, Emp |
2 |
servings |
INGREDIENTS
| 100 |
g |
Broccoli; cut into florets |
| 4 |
|
Vine tomatoes; (4 to 6) |
| 25 |
g |
Butter |
| 2 |
|
Romer peppers |
| 75 |
g |
Blue stilton |
|
|
Salt & pepper |
INSTRUCTIONS
Preheat the oven to 220c/425f/Gas 7.
1 Bring a pan of salted water to the boil and cook the broccoli for 2-3
minutes. Drain and refresh. Chop the broccoli into small pieces.
2 In the meantime, heat the butter in a small frying pan. Cut the tomatoes
in half and squeeze the centre out into a bowl (reserve for the jus gravy).
3 Pan fry the tomato halves for 2-3 minutes until softened. Chop the
tomatoes and mix in a bowl with the broccoli. Season.
4 Cut the peppers in half lengthways, remove the centre and place on a
heated roasting tray. Spoon in the mixture and crumble the stilton on top.
Bake in the oven for 6-8 minutes until softened and cooked through.
Converted by MC_Buster.
Per serving: 98 Calories (kcal); 10g Total Fat; (89% calories from fat); 1g
Protein; 2g Carbohydrate; 27mg Cholesterol; 111mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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