I had an epiphany for this recipe a few days ago and decided to try it out for dinner and it was amazing. I didn’t actually use measurements for anything, so it’s all guesstimation really! I served it along with some roasted chicken thighs which complimented it perfectly!
What You’ll Need:
-2 bell peppers (red or green)
-1 cups grated cheese (white cheddar)
-2 rashers of bacon, cooked then chopped
-1 tbs olive oil
-1 onion, chopped
-2 large cloves of garlic, crushed (more is always better!)
-1/2 small chili pepper, chopped
-about 10 leaves of spinach
-White Sauce (recipe here)
What To Do:
Preheat the oven to about 190-200 C (gas mark 5-6) or 375-392 F.
Make the white sauce and set aside.
Carefully cut the tops off the 2 bell peppers and clean out seeds. Add any excess of the pepper top to the onions.
Saute onions, half of the crushed garlic, the chili pepper and any excess bell pepper in the olive oil until softened.
Begin to layer into the opened peppers in the following order:
-couple pinches of cheese
-a few leaves of spinach
-onion mixture
-2 large spoonfuls of the White Sauce
-half of the bacon pieces
-spinach leaves
-cheese
-more onions
-more white sauce
-rest of bacon
-rest of onions
-rest of white sauce
-rest of cheese
Put the stuffed peppers into the oven for about 25 minutes or until peppers are softened to your liking.
Alternatively, you could cut the bell peppers length-wise and layer ingredients inside the halves.