Stuffed Peppers

Ingredients

• 14 g bernaise sauce
• 20 g extra mature cheddar
• 30 g blue stilton
• 95 g thick cut smoked back bacon rashers
• 1/2 cup cooked mushrooms (fat added in cooking)
• 80 g tuna in water (canned)
• 1 tbsp chopped shallots
• 3 large yellow sweet peppers

Directions

1. Preheat the oven to gas mark 4 180°. Crisp the bacon then remove any excess fat and chop into small pieces.
2. Add the mushrooms and shallots to the pan to cook and soften. Remove then set aside to cool.
3. Drain the tinned tuna and add to a mixing bowl.
4. Now add all the ingredients except the mature cheddar and combine into a thick paste.
5. Cut the peppers in half and remove any seeds.
6. Spoon in the mixture and top off with the mature cheddar cheese.
7. Bake in the oven for 30 mins and serve with a green leafy salad.