My Dish recipes

Method

• 1. Halve the sweet potatoes (there's no need to peel them) and bake in an oven pre-heated to 200°C for 40 minutes until the flesh is soft.
  
  2. Meanwhile, halve and de-seed the peppers and place face-up on a baking sheet.
  3. Mix the garlic, cherry tomatoes, cheese and red onion together into a bowl, divide into four portions and spoon into the pepper halves.
  4. Sprinkle the thyme leaves over the top and moisten with two teaspoons of olive oil poured on top of each pepper.
  5. Add four tablespoons of water to the bottom of the baking sheet and place in the oven for about 30—40 minutes, or until the cheese browns.
  
  6. When the sweet potatoes are done, remove them from the oven and spoon the flesh into a bowl. 7. Add the spring onions and the butter to this and season with pepper. Mash with a fork and serve immediately with the stuffed peppers