*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lg           Orange or red peppers
    2       lg           Yellow peppers
    1       lb           Tomatoes or
   14       oz           Can chopped tomatoes
    1       lg           Onion
    3       tb           Oliveoil
    3                    Garlic cloves crushed
    2       tb           Tomato paste
    1       t            Light muscovado sugar
    2       oz           Mushrooms
    2       oz           Pinenuts or flaked almonds
    1       tb           Chopped fresh marjoram
    2       oz           Pitted black olives
    2       oz           Freshly grated Parmesan
   Preheat oven to 200C/400F gas mark 6. halve peppers
   length-wise, remove core and seeds. Place cut-side
   down on a baking sheet and roast for 15 min, turning
   Meanwhile, make the sauce. If using fresh tomatoes,
   place them in a bowl, adding boiling water to cover,
   and leave for 15-30 seconds. Transfer them to a bowI
   of cold water then remove and peel. Roughly chop.
   Finely chop the onion. Heat 2 tbsp oil in a saucepan
   add the  onion and garlic and fry until softened and
   lightly coloured. Add chopped tomatoes, tomato paste,
   muscovado sugar, salt and pepper. Cook uncovered,
   stirring for 15-20 min or until it is reduced to a
   thick sauce.
   Thickly slice mushrooms. Heat the remaining 1 tbsp oil
   in a pan and saute the mushrooms until soft.
   Stir mushrooms, nuts, marjoram and olives into tomato
   mixture. Fill the peppers and top with the grated
   Parmesan. Ccok in the oven for 15-20 min or until
   heated through.
   Serve one red and one yellow pepper half per person
   Garnish with salad leaves and herbs.
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