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    Stuffed Red Onions

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    Stuffed Red Onions

    Serve with cold meats or as an antipasti dish.

    Serves: 4


    • 100ml olive oil
    • 375g onions, finely sliced
    • 2 cloves garlic, crushed
    • 500g red and yellow peppers, cored, de-seeded and quartered
    • 400g can of chopped tomatoes
    • Salt and pepper


    1. Heat the oil in a heavy-based pan and gently fry the onions and garlic until lightly coloured. Add the peppers, cover and warm over a gentle heat for 8-10 minutes.
    2. Add the tomatoes and season generously with salt and pepper.
    3. Continue to cook, uncovered, until the peppers are tender and the liquid is reduced to a thick sauce. Serve warm.

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    5 stars