Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
4 assorted coloured peppers 6 spring onions, trimmed and finely chopped 115 g/4 oz closed cup mushrooms, chopped 25 g/1 oz sun-dried tomatoes, chopped 1 tbsp chopped fresh mint 85 g/3 oz cooked or canned broad beans, roughly chopped 25 g/1 oz ready-to-eat dried apricots, chopped pepper 15 g//2 oz Parmesan cheese, finely grated salad leaves, to serve (optional).
1 Preheat the oven to 190°C/375°F/Gas Mark 5. Cut the peppers in half and discard the seeds. Place the pepper halves in a large heatproof dish and cover with boiling water. Leave to stand for 10 minutes then drain and reserve. 2 Put the spring onions, mushrooms, tomatoes, mint, broad beans, apricots and pepper to taste in a large bowl and stir well, Use to fill the halved peppers, and place in a large ovenproof dish. Sprinkle cheese over the top of each filled pepper. Pour in about 5 cm/2 inches of hot water, cover loosely with foil and cook in the oven for 25 minutes, or until the peppers are piping hot, 3 Remove and drain the peppers. Serve hot, either by themselves or with a salad.
calories per pepper 95