Peppers stuffed with tomato and Mozzarella

By Carl Boobyer

Ingredients

2 Peppers
2 Large tomatoes 
100g Mozzarella 
1 tsp Dried Oregano
Fresh Basil

Method

Wash and then cut the top off the peppers and remove the core and seeds.
Add a good sprinkle of dried oregano to the bottom of each pepper.
Cut a thin slice off the end of the tomatoes.  This is so the skin can be removed later.
Place a tomato in each pepper, then stand them on a microwave dish and cover in cling film. Microwave (750W) on full power for six minutes and then let stand for two more.
Remove the cling film and pinch off the tomato skins. They will remove easily.
Add torn pieces of mozzarella and fresh basil and add another sprinkle of oregano.
Cover and microwave on full power for two more minutes before serving.
These will create a lot of tasty juices that need mopping up with crusty bread. The best part.