Friday, 27 April 2012

Brie Stuffed Peppers with Potato Wedges

This recipe uses a combination of balsamic vinegar and oil to coat the potatoes, giving them a nice tang when roasted.


  • 4 or 5 medium size potatoes, washed and cut into eighths
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • salt and pepper to taste
  • 2 sweet red peppers, washed
  • 12 black olives, pitted and sliced
  • 125g Brie (or a similar soft cheese)


  1. Preheat the oven to 180 degrees.
  2. Put the potato wedges in a large bowl and drizzle the oil and vinegar over them.
  3. Season with salt and pepper and then toss the potatoes around the bowl until all of them have a thin coating of oil and vinegar.
  4. Place some greaseproof paper on a baking tray and arrange the potato wedges on top of it.
  5. Put the tray in the oven and start a timer for 20 minutes.
  6. While the wedges are cooking, prepare the peppers by slicing them in half and carefully removing all the seeds.
  7. Place the pepper halves onto another baking tray and then put the sliced olives in side them.
  8. Slice the brie thinly and use it to cover the olives in the peppers.
  9. Once the 20 minutes is up, place the peppers in the oven with the potatoes and bake for a further 10 minutes.
Serves 2.

No comments:

Post a Comment