Stuffed Ramiro Peppers

Couldn't resist these beauties in the market last weekend. Such a gorgeous colour and I love to stuff them with fresh, locally made goats cheese that I buy in the monthly farmer's market in Gerrards Cross. I usually buy the Rowan Tree Goats cheese but they weren't at the market on Wednesday so I tried another farm, Homefields, which was very creamy. The beetroots were also a purchase from the farmer's market, will juice the rest of them on the weekend.

Stuffed Ramiro Peppers

Two whole ramiro peppers

Six or so chopped mushrooms

One grated beetroot

Chopped spring onions

Goats cheese

Handful of chopped olives

Handful of pinenuts

Handful of chopped sundried tomatoes

Fresh thyme

Fresh basil

Heat some olive oil in a pan, fry the chopped onions and spring onions for 5 mins or so. Add the grated beetroot and fry for another couple of minutes. Add the olives, sundried tomatoes, herbs and pinenuts and fry everything for another couple of minutes, stirring regularly to heat everything through. Slice some of the goats cheese and mix into the rest of the filling but be careful not to overheat if you have a creamy cheese. Cut the peppers in half, stuff with the filling and then add a few more cubes of sliced goats cheese on top of the peppers. Bake them for around 30 mins until the peppers look done.