6 various peppers; halved lengthwise, seeded
2 tablespoons oil
1 large onion; sliced
3 cloves garlic; slivered
1 chilli pepper; deseeded, finely chopped
150 ml double cream
1 teaspoon oregano
1 lime; juice only
75 g cheddar cheese; grated
Yield: 4 servings
Slice each pepper into 8 long slices and grill (broil) for 3-4 minutes on high. Leave to cool for 5 minutes and remove the skins. Heat the oil and sauté the onion and garlic until soft. Add the chilli pepper and the pepper strips and fry on a medium heat for 3 minutes. Add the cream and oregano and heat through for 4 minutes. Take off the heat and stir in the lime juice. Sprinkle with cheese and serve.