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Peppers

Red or green peppers may either be cooked or served raw in salads.

To prepare the peppers, wash them, cut out the stalks and remove the seeds.

To remove the skins, either fry or grill under a very high heat until the skin bowns and blisters.

Immediately remove the skin which should come away quite easily.

Red and green peppers may be cooked together to make a colourful vegetable accompaniment to a meal: cut in half and cook in a little water for 10-15 minutes; drain and add pepper and a knob of butter or margarine.

Peppers may also be halved and filled with a good savoury mixture, such as veggie mince and tomato puree or breadcrumbs and cheese.

Put in an ovenproof dish with a little vegetable stock, dot with shavings of margarine, and bake for 30-40 minutes, or till tender.

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