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Peppers with Potato and Green Olive

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Serves: 4

40g butter
2 tablespoons olive oil
3 cloves garlic, crushed
2 teaspoons ground cumin
2 teaspoons dried oregano
600g potatoes, diced into 1cm pieces
3 large tomatoes, diced into 1 cm pieces
1 cup pitted green olives, chopped coarsely
2 cups coarsely grated cheddar
8 red romano peppers

for the tomato sauce
1 tablespoon olive oil
1 clove garlic, crushed
1 medium red onion, chopped coarsely
1 tablespoon ground cumin
2 teaspoons dried oregano
2 x 425g cans diced tomatoes
1/2 cup water


Preheat oven to moderate 180ºC / 160ºC (fan-assisted).

Heat butter and oil in large frying pan; cook garlic, cumin, oregano and potato, stirring occasionally, about 10 minutes or until potato browns lightly. Add tomato and olives; cook, stirring, about 10 minutes or until liquid has evaporated. Transfer to large bowl; stir in cheese.

Meanwhile, using sharp knife, make small horizontal cut in one pepper 1cm below stem. Make lengthways slit in pepper, starting from horizontal cut and ending 1cm from tip, taking care not to cut all the way through chilli; discard membrane and seeds. Repeat process with remaining peppers. Carefully divide filling among peppers, securing each closed with a toothpick.

Make tomato sauce - (Heat oil in large deep flameproof baking dish; cook garlic, onion, cumin and oregano, stirring, until onion softens. Add undrained tomatoes and the water. Bring to a boil then reduce heat; simmer, uncovered, 10 minutes).

Place peppers on tomato sauce in dish, cover; cook about 40 minutes or until peppers are tender. Serve peppers with tomato sauce and a mixed green salad, if desired.

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