Ingredients

    * 4 green bell pepper halved and seeded
    * Olive oil for drizzling
    * 2 tbsp sunflower oil
    * 4 banana shallots, peeled and finely chopped
    * 50g/2oz pine nuts
    * 50g/2oz cheese, cut into small cubes
    * Salt and freshly ground black pepper
    * 50g/2oz grated cheese
    * Watercress, for serving

Method

   1st Place the pepper halves on a baking sheet. Drizzle with olive oil to soften then into a preheated oven at 200C/400F/Gas 6 for 10 minutes to something.
   2nd Heat the sunflower oil type in a pan and fry to soften the shallots over a gentle heat, but not brown. Transfer to a bowl out with a slotted spoon.
   3rd Add the pine nuts and cheese cubes. Mix salt and freshly ground black pepper and good. Spoon into pepper halves. Finish with grated cheese.
   4th Place heated under the grill until top is bubbling and are through and golden brown. Sprinkle over watercress for garnish.

Nutrition information

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.