Stuffed peppersIngredients:
* 6 medium sized red or green peppers
* 15g (1/2 oz) Stork margarine
* 1 medium-sized onion, peeled and chopped
* 1/2 red pepper, de-seeded and chopped
* 1/2 green pepper, de-seeded and chopped
* 3 sticks celery, washed and chopped 1 small can sweetcorn, drained
* 4 tomatoes, skinned and chopped
* 225g (8 oz) smoked mackerel, skinned and flaked
* 275ml (1/2 pint) milk
* 25g (1 oz) plain flour
* 25g (1 oz) Stork margarine
* 50g (2 oz) cheese, finely grated
* 1 x 2.5ml spoon (1/2 teaspoon) oregano
* A little salt and freshly ground black pepper

1. Slice the tops from the stem end of the peppers and reserve.
2. Remove all the inner core and seeds from the peppers then place in boiling water for 2-3 minutes until tender but not soft.
3. Remove from water, drain and keep hot.
4. Melt the 15g (1/2 oz) Stork in a pan over moderate heat and gently saute onion, peppers and celery for 2-3 minutes.
5. Add the sweetcorn and gently stir in the tomatoes and smoked mackerel; keep this mixture hot over a low heat whilst making the sauce.
6. Place the milk, Stork and flour in a pan over moderate heat and bring to the boil stirring continuously, cook for 2-3 minutes.
7. Remove from heat and stir in the oregano and cheese until melted.
8. Combine the smoked mackerel and vegetable mixture with the cheese sauce and spoon into the hollowed out peppers. Place lids on top or cut into wedges and serve.

Serves: 6
Preparation time: 30 mins
Cooking time: 10 mins