Pan-braised roasted peppers with cheese

Name: Pan-braised roasted peppers with cheese
Ingredients: 1/2 teaspoon oil; 1 small onion (70 g) optional; 4 roasted and peeled peppers with stems intact; 1 teaspoon salt; 120 ml water; 200 g cheese

Salad - Pan-braised roasted peppers with cheese by Zamfira I. - Recipia

Pan-braised roasted peppers with cheese are cooked whole, stems and all, then topped with cheese. The golden onion and reduced sauce make them resemble a simple stew, and the peppers stay tender but are still easy to lift out of the pan. I choose thick-fleshed peppers so they keep their shape when you turn them. Preparation: 10 minutes. Cooking: 17 minutes. Rest: 5 minutes. Total time: 32 minutes. Serves: 2. About 370 kcal and 19 g of protein per serving.

Ingredients

1/2 teaspoon oil
1 small onion (70 g) optional
4 roasted and peeled peppers with stems intact
1 teaspoon salt
120 ml water
200 g cheese

Preparation

1. Finely chop the onion, if using. Heat 1/2 teaspoon of oil in a pan and sauté it for 5 minutes, until golden. 2. Add the 4 roasted and peeled peppers, stems intact, to the same pan, along with 1 teaspoon of salt and 120 ml of water. Cover and cook for 10 minutes, until the sauce has reduced and the peppers have softened. 3. Sprinkle 200 g of cheese over the peppers and cook for another 2 minutes. Turn off the heat and keep the pan covered for another 5 minutes.

Notes

You can leave out the onion; the cheese contains dairy, so this dish isn't suitable if you're avoiding dairy. Serve it with soft polenta to catch the sauce in the pan. Choose thick-fleshed peppers that are roughly the same size; larger ones may need a few extra minutes for the liquid to reduce. Sometimes the sauce stays watery; leave the pan uncovered for another 2-3 minutes. If the cheese is salty, use less salt at the start; covered portions keep in the fridge for up to 3 days.