Name Cheesy grilled pepper topping for baked jacket potatoes

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Cheesy grilled pepper topping for baked jacket potatoes

Ingredients

  • 1/2 red pepper
  • 1/2 yellow pepper
  • 28 g/1 oz very low fat natural cottage cheese
  • 1 teaspoon chopped oregano or coriander
  • salt and pepper

1. Cook 1/2 red and 1/2 yellow pepper under a hot grill, turning occasionally, until the skins are blistered and slightly charred all over. Cool, peel off the skins and cut out the ribs and seeds.

2. Chop the grilled pepper flesh coarsely and mix with 28 g/1 oz very low fat natural cottage cheese, 1 teaspoon chopped oregano or coriander and salt and pepper.

3. Scoop out the baked potato flesh and mix with the pepper and cheese mixture. Spoon back into the shell and, if wished, pop under a preheated hot grill for 1—2 minutes.

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