We grow our own food in a suburban village in the North East of England. Follow us as we keep up the battle to be self-sufficient.
Wednesday, 18 October 2017
Stuffed peppers
We picked our crop of peppers recently and decided to have some of them stuffed and roasted. The stuffing was made from ricotta cheese made from our goat's milk, bread crumbs, onions and tomatoes. The peppers were then stuffed and roasted in the oven for 45 minutes at 160C.
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