Pepper and Ham Rolls recipe
information
300 calories per serving
ingredients
1 kg (2 lb) green peppers
2 tablespoons oil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt and freshly milled white pepper
350 g (12 oz) lean cooked ham, sliced
250 ml (8 fl oz) hot water
2 slices processed cheese
1 tablespoon chopped chives to garnish
2 tablespoons oil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt and freshly milled white pepper
350 g (12 oz) lean cooked ham, sliced
250 ml (8 fl oz) hot water
2 slices processed cheese
1 tablespoon chopped chives to garnish
method
1. Halve and deseed the peppers, dry and cut them into 2 cm (l in) wide strips. Season the oil with the herbs and salt and pepper, sprinkle over the peppers, cover and leave them to marinate for 1 hour.
2. Cut the ham into 5-cm/2-in wide strips. Grease an ovenproof dish with a little of the seasoned oil. Wrap a few strips of pepper at a time in a strip of ham, arrange the rolls in the dish and sprinkle with the remaining seasoned oil.
3. Pour the hot water around the rolls and cover the dish with aluminium foil.
4. Bake on the second shelf from the bottom of a hot oven (220°C, 425°F, gas 7) for 30 minutes.
5. Five minutes before the end of the cooking time cut the cheese into strips, arrange the strips in a criss-cross pattern over the rolls and return the rolls to the oven until the cheese melts. Sprinkle with the chives.
Serve with: potatoes baked in foil, topped with soured cream.
2. Cut the ham into 5-cm/2-in wide strips. Grease an ovenproof dish with a little of the seasoned oil. Wrap a few strips of pepper at a time in a strip of ham, arrange the rolls in the dish and sprinkle with the remaining seasoned oil.
3. Pour the hot water around the rolls and cover the dish with aluminium foil.
4. Bake on the second shelf from the bottom of a hot oven (220°C, 425°F, gas 7) for 30 minutes.
5. Five minutes before the end of the cooking time cut the cheese into strips, arrange the strips in a criss-cross pattern over the rolls and return the rolls to the oven until the cheese melts. Sprinkle with the chives.
Serve with: potatoes baked in foil, topped with soured cream.
serving amount
serves 4
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