Cheese-capped Yellow Peppers Filled with Tomatoes

Name: Cheese-capped Yellow Peppers Filled with Tomatoes
Ingredients: 25 g/1 oz butter; 1 heaped tablespoon plain flour; salt; a little butter; black pepper; 100 g/4 oz red Leicester cheese, grated; 150 ml/¼ pint milk; 900 g/2 lb plum tomatoes; freshly grated Parmesan cheese; about 12 fresh sage leaves; 3 cloves garlic; 3 medium to large yellow or orange peppers; 3 medium to large yellow or orange peppers

Preparation info

Serves
6

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

These golden yellow pepper boats with their surprise red tomato filling are a treat for a winter first course. They can be kept warm for an hour or more in a really low oven before eating.

Ingredients

25 g/1 oz butter
1 heaped tablespoon plain flour

Starter
Vegetarian
Winter

Method

To make the topping, melt the butter in a pan, remove from the heat and stir in the flour. Gradually stir in the milk. Return to the heat and bring to the boil, stirring all the time. Let the sauce bubble, still stirring, for 2-3 minutes until very thick. Then add the red Leicester and remove from the heat. Stir until the cheese has melted and the sauce is smooth. Stir in a generous sprinkling