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Ingredients
- 100 gm Broccoli, cut into florets
- 4 x Vine tomatoes, (4 to 6)
- 25 gm Butter
- 2 x Romer peppers
- 75 gm Blue stilton
- Â Â Salt & pepper
Directions
- Preheat the oven to 220c/425f/Gas 7.
- 1 Bring a pan of salted water to the boil and cook the broccoli for 2-3 min. Drain and refresh. Chop the broccoli into small pcs.
- 2 In the meantime, heat the butter in a small frying pan. Cut the tomatoes in half and squeeze the centre out into a bowl (reserve for the jus gravy).
- 3 Pan fry the tomato halves for 2-3 min till softened. Chop the tomatoes and fold in a bowl with the broccoli. Season.
- 4 Cut the peppers in half lengthways, remove the centre and place on a heated roasting tray. Spoon in the mix and crumble the stilton on top.
- Bake in the oven for 6-8 min till softened and cooked through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 2 servings | |
| Calories 100 | |
| Calories from Fat 90 | 90% |
| Total Fat 10.25g | 13% |
| Saturated Fat 6.43g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 82mg | 3% |
| Potassium 99mg | 3% |
| Total Carbs 2.03g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.53g | 0% |
| Protein 0.97g | 2% |
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