AS featured in the BBC Good Food Magazine Summer Entertaining

Recipe supplied by Maxine Findlay, El Gecko Hotel & Restaurant

SERVES: 6 as a starter or 12 as a nibble

PREP: 15 mins

COOK: 10 mins

Easy to prepare and suitable for vegetarians

INGREDIENTS

50 grm/2 oz Fresh Spinach Leaves, stems removed & finely shredded
140 grms/5 oz Firm Goat’s Cheese, cut into rounds – I usually use a small log
1 tin or jar of whole roasted red peppers – Pimientos del piquillo (the number of peppers in the container will vary according to maker) but you will need 12 for this recipe
1 tbsp Clear Honey
25 grms/1 oz Walnuts roughly chopped – not too fine
A little olive oil for greasing

Heat oven to 180 C / 160 C fan/gas 4

1. Lightly oil a baking tray
2. Push half a round of goat cheese into the bottom of the pepper
3. Fill with shredded spinach
4. Put a round of goat cheese into the top of the pepper to keep the spinach in
5. Put all filled peppers onto the baking tray and bake in oven for approx. 10 mins or until the goat cheese starts to melt
6. Transfer  filled peppers to a warm serving plate and drizzle with the honey
7. Sprinkle with the chopped walnuts and serve

If you have time, put the walnuts in a bowl and drizzle with the honey 2 hours before serving to infuse the honey with walnut flavour

Serve hot or warm with crusty bread and a mixed leaf salad garnish.

Per Serving – 257 kcals, protein 10 g, carbs 10g, fat 20g, sat fat 7g, fibre 4g, sugar 8g and salt 2.4g

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Stuffed Red Peppers With Walnuts And Honey
Thursday, 06 October 2011
  AS featured in the BBC Good Food Magazine Summer Entertaining Recipe supplied by Maxine Findlay, El Gecko Hotel & Restaurant...

© 2012 - Secret Andalucia - Guadiaro Valley, near Ronda

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