Provencale Stuffed Peppers
10 red peppers, halved and deseeded
300 grams mozzarella cheese, diced
3 small avocadoes, diced
3 tomatoes, chopped
45 ml Schwartz Mango Chutney
1 tbsp Schwartz Mixed Herbs
40 grams Chopped Garlic in Oil
30 ml Basso Olive Oil
Schwartz Sea Salt to taste
Schwartz Black Peppercorns , freshly ground - to taste
Pre-heat the oven to 200C, 400F, Gas Mark 6.
Place the peppers on a baking tray and bake for 15 minutes.
Blend all the remaining ingredients together in a bowl. Remove the peppers from the oven and fill with the avocado mixture.
Bake for a further 15-20 minutes or until the cheese is beginning to melt and the peppers are tender.