SUN DRIED RED PEPPERS RECIPES

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Put the peppers on a large baking tray, cut side up. Roast for 20–25 minutes or until they start to blister. Remove from the oven and set aside.
• While the peppers are roasting, heat the oil in a large pan and cook the onions and garlic for about 5 minutes until softened but not browned.
• Add the mushrooms, courgette and tomatoes, together with the cayenne pepper, paprika, salt and pepper, and fry for 5 minutes until the mushrooms soften.
• Finally, add the mixed beans, black olives and sun-dried tomatoes. Stir well, reduce the heat to low, and simmer for about 5 minutes.
• Spoon the vegetable mixture into the roasted peppers, filling them generously. Sprinkle with mozzarella. Put the peppers back in the oven for 3–5 minutes, until the cheese starts to brown and melt.
• To serve, sprinkle the peppers with freshly chopped herbs.

Steps:

• In a large jug, make up 1.2 litres vegetable stock using the stock cube.

  Peel the butternut squash and sweet potato and cut into chunks. Deseed the peppers and roughly chop. Set aside.

  Heat the oil in a large pan and cook the onion and garlic for 10 minutes until soft. Stir in the butternut squash, sweet potato, peppers and sun-dried tomato puree. Cook for 10 minutes, until the veg begins to colour.

  Pour in the stock and bring to the boil. Cover with a lid and cook over a medium heat for 30 minutes, until the veg is soft.

  Pour the soup into a food processor (in batches) and blend until smooth. Divide between 4 bowls and garnish with a sprinkle of toasted seeds to serve.