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Stuffed Peppers Gratinée
- Serves
4–6
- Difficulty
Medium
Published 2012
During the 1960s and ’70s there was a craze for stuffed peppers. As many were fairly dull I devised this variation. These ‘pepper boats’ (so named by my children) are a great favourite in my family and are very good served with new potatoes and green beans.
Ingredients
25 g 1 heaped tbsp 150
Method
Melt the butter in a saucepan, remove from the heat and stir in the flour. Blend to a paste and gradually add 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, or until very thick. Mix in the Cheddar and remove from the heat. Thoroughly mix until the cheese has melted and you have a smooth sauce. Add the Parmesan
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