We've been visiting friends in Western Australia. Whenever we catch up with these particular friends, there's always fun, food and laughter with a bit of drama thrown in just to mix things up a bit. There were long walks, long talks, games of volleyball, kicks of the footy, hot cups of tea and coffee in bed, lamb roasts, movies, bottles of Moet, making lists of favourite songs, Coronas with slices of lime for the grown-ups and mocktails for the kids, nibbles and snacks, late night work-outs to TISM, trips to the hospital, Friday night football with pizzas and pies, Tour de France watching, road trips through wine country, ... wine, walks on the beach, gold-class cinema and a fabulous meal at Jamie Oliver's restaurant in Perth, Jamie's Italian. All this fun is exhausting, I think I need a holiday.
I tried to recreate one of the dishes we enjoyed at Jamie's Italian. My version on the left, Jamie's on the right. I wonder what Jamie would think?
Baby Red Peppers Stuffed with Mozzarella and Thyme
Inspired by Jamie's Italian
6 baby red peppers
200g bambini mozzarella
A sprig of thyme
Finely grated zest of a lemon
Sea salt flakes and freshly ground black pepper
Extra Virgin Olive Oil
Preheat the oven to 180 degrees C.
Cut the tops of the pepper out and scoop out the seeds and membranes and discard.
Sprinkle the insides of the peppers with a little salt and pepper, lemon zest and a few leaves of thyme and a drizzle of olive oil.
Stuff the peppers with as much mozzarella that will fit in (the peppers I used could take 4 bambini balls). Top with a few extra thyme leaves and bake in the oven for about 20 -25 minutes, until the peppers are cooked and the cheese has melted.
Drizzle with a little more oil and lemon zest. Serve warm or at room temperature.