Potato & olive-filled banana peppers

SERVES 4 INGREDIENTS

40g butter

2 Tbsp extra virgin olive oil

3 cloves garlic, crushed

2 tsp ground cumin

2 tsp dried oregano

600g potatoes, cut into 1cm pieces 3 large tomatoes, cut into

1cm pieces

1 cup pitted green olives,

chopped coarsely

2 cups coarsely grated cheddar 8 red or yellow banana peppers 50g watercress

1/3 cup fresh oregano leaves

TOMATO SAUCE

1 Tbsp extra virgin olive oil 1 medium red onion,

chopped coarsely

1 clove garlic, crushed

1 Tbsp ground cumin

2 tsp dried oregano

800g canned diced tomatoes ½ cup water

1 Preheat oven to 180°C.

2 To make the filling, heat butter and oil in a large frying pan over medium-high heat; cook garlic, cumin, dried oregano and potato, stirring occasionally, for 10 minutes or until potato is browned. Add tomato and olives; cook, stirring, for 10 minutes or until liquid evaporates. Transfer to a large bowl; cool. Stir in grated cheddar.

3 Meanwhile, using a sharp knife, make a small horizontal cut in each pepper 1cm below the stem, then make a lengthways slit, starting from the horizontal cut and ending 1cm from the tip, taking care not to cut all the way through; discard membrane and seeds. Carefully divide filling among peppers.

4 Make tomato sauce. Heat oil in a large saucepan over medium-high heat; cook onion, garlic, cumin and oregano, stirring, for 5 minutes or until onion softens. Add tomatoes and the water; bring to the boil. Reduce heat; simmer for 10 minutes.

5 Pour tomato sauce into a small ovenproof dish; position peppers on top of sauce. Cover and bake for 40 minutes or until chillies are tender. Serve topped with watercress and fresh oregano.