Possum’s Recipe Book

Sweet and Sour Stuffed Peppers

Serves 4

150g breadcrumbs
60g currents – soaked in boiling water for 15mins, drain (optional)
75g cashews – toasted and chopped
45g capers – drained and rinsed
45g black olives - chopped
Handful parsley - chopped
Handful mint leaves – chopped
Sea salt
Black pepper
6 large red peppers – halved and de-seeded
4 stems vine tomatoes - roasted
 
Method
Pre-heat oven to 180C (Fan).
 
Mix together breadcrumbs, currents (optional), cashews, capers, black olives, 
parsley and mint leaves.
Season to taste.
Place peppers on an oven tray and stuff with breadcrumb mixture.
Drizzle over olive oil.
Bake for 45 – 60mins.
 
Serve with salad and roasted vine tomatoes.