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Roasted Red Peppers With White Cheese
qfqefeq PREP TIME 30
efwqefqef SERVINGS 30
eqwfwegew TOTAL TIME: 30
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DIRECTIONS

STEP 1

Preheat the oven to 220ºC (200ºC with convection) or Gas Mark 6.

STEP 2

Place the peppers in a shallow baking dish and fill them with tomatoes, cheese, olives, pecans, garlic, chili pepper, and marjoram sprigs.

STEP 3

Drizzle them with olive oil and Worcestershire sauce.Bake in the oven for about 25 minutes until softened, without losing their shape.

Serve sprinkled with dried marjoram and garnished with fresh basil leaves.

I recommend preparing it according to the BDS recipe.


INGREDIENTS 

  • 6 long red peppers (halved lengthwise and cleaned from seeds)
  • 24 halved cherry tomatoes
  • 180 g diced white brine cheese
  • 4 tbsp. pitted black olives, sliced into rounds
  • 40 g pecans (American walnuts)
  • 2 cloves garlic, sliced thinly
  • 1 tbsp. coarsely ground hot chili pepper
  • Sprigs of fresh marjoram
  • 5 tbsp. chili-infused olive oil
  • 2 tbsp. Worcestershire sauce
  • 1 tsp. dried marjoram
  • Fresh basil leaves for garnish
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