Crispy Crumbed Romano Peppers

  • 2 large Spanish onions, finely chopped
  • 25 g butter
  • 4 tbsp Bonne Maman Blueberry Conserve
  • 2 tbsp capers, roughly chopped
  • 4 tbsp Tomato Puree
  • 2 x 200g packs red Romano Peppers (about 4 peppers)
  • 2 eggs, beaten
  • 125 g soft goats’ cheese
  • 8 tbsp dried white breadcrumbs
  1. Preheat the oven to 200°C. Line an edged baking sheet with greaseproof paper.
  2. Cook the onion slowly in the butter in a frying pan until very soft and golden – this should take a good 15 minutes. Stir in the conserve, capers and tomato puree. Leave to cool.
  3. Make a slit along one side of each pepper and open out a little, remove any seeds and discard. Divide the onion mixture between the peppers. Beat about half the egg into the goat’s cheese in a small bowl and then spoon this over the onion mixture.
  4. Brush the peppers all over with remaining egg and then pat with the breadcrumbs. Place the peppers on the prepared baking sheet.
  5. Bake the peppers in the pre-heated oven for 20-25 minutes or until just tender and golden brown.