The Recipes - Roasted stuffed peppers with aubergine, coriander, tomatoes and goat's cheese.

This recipe started out as basic one from a book. I tinkered with the ingredients, lost the breadcrumbs and decided to brush the peppers with olive oil, because when they are roasted in the oven in this way the taste is amazing! The peppers look better served in a little dish at the side of whatever you are having with them. You can serve them with fresh salad, or new potatoes and veg, or roast potatoes and veg - any way you want. 

Here is the recipe

 

The Recipes - Indian Style Mushroom and Red Pepper Curry

This recipe came from one that was given to me at a party. I converted it and made it vegetarian with mushrooms and red pepper and  used fresh ginger and garlic and lots of Coriander. It tastes very much like a Rogan Josh as it's got fresh tomatoes in it. This is lovely served with Chapattis and a small salad of shredded Iceberg lettuce, cucumber, tomatoes, and onion. Squeeze a dash of fresh lemon juice on the salad just before serving. If you have it with rice be sure to use Basmati rice as the taste is far superior to plain rice.

Here is the recipe

The Recipes - Tomato, mixed peppers and courgette bake with Parmesan style topping

I got the idea for this off an old recipe that used red peppers and tomatoes - I tried it with mixed peppers, small courgettes, lashings of garlic butter, vine-ripened tomatoes and a Italian grated hard fat vegetarian cheese that resembled Parmesan but was much tastier! This recipe is surprisingly easy and quick to make too - even for beginners. Update - Use about half to three quarters of each pepper though not a full one for a better taste.
I like to serve this with chips. If you make a chip butty (sandwich) on white bread with butter, and then mop up the juices it's delicious!! You can serve it with new potatoes if you like though instead.

Here is the recipe