Use up the frozen peppers
Pepper & tomato soup
Heat 1 tbsp olive oil in a medium-sized pan. Tip in 250g pack cherry tomatoes, halved, and cook for 5 mins until softened. Pour in
250ml hot stock, 200g frozen peppers and seasoning, then bring to the boil. Remove from the heat, then blend with a stick blender until smooth. Serve with crusty bread.