Roast Romano Peppers, Cherry Tomatoes, Bluffala Notzarella.
Updated: Sep 10
This recipe is easily adapted to what you may or may not have around the house but our version goes something like this...
Take one Romano pepper per person and stuff it with a mixture of smashed cannellini beans that have been well seasoned, cherry tomatoes, torn up basil and some of our Bluffala Notzarella vegan cheese torn up on top, drizzle with olive oil and a sprinkling of nutritional yeast flakes and bake for 20 minutes.
Serve with a sprinkling of toasted pine nuts and some Aleppo pepper flakes.
Ingredients: Serves 2
2 Romano peppers, sliced lengthways and de-seeded
1 tin of cannellini beans, drained, rinsed, mashed and seasoned
handful of cherry tomatoes, halved
4-6 leaves of fresh basil
1 ball of Strictly Roots Vegan Bluffala. Notzarella cheese, torn into chunks
sprinkle of nutritional yeast
Drizzle of olive oil
salt and pepper
pine nuts to serve (optional)
Aleppo pepper flakes or other chilli flakes to serve (optional)