Method

Start by making the Black Garlic Roasted Red Pepper Coulis:

• Heat the oil in a frying pan over a medium heat and fry the shallot until soft. Add the white garlic and roasted peppers. Fry for 1 minute then add the vegetable stock and sugar, allow the sauce to come up to a simmer. Simmer for 5 minutes, stirring often, until the sauce has reduced. Add the chopped Black Garlic cloves. 
• Pour the contents of the frying pan into a blender and blitz until smooth or transfer the contents to a saucepan and use a hand blender to blitz until smooth. 
• Season to taste with salt and freshly ground black pepper, adding a little more sugar if necessary.
• Refrigerate until required. Note: reserve the cream cheese for use just before serving.

• Preheat the oven to 180C/160Cfan/Gas4.
• Cut a slice from the top of each pepper. Chop the pepper tops and save for later.
• Remove the seeds and membranes from the pepper shells. Blanch the peppers shells in boiling water for 3 minutes then plunge into ice cold water. Drain the peppers well then turn them upside down until needed.
• Cook the rice of your choice according to the instructions on the pack. Lay the cooked rice on a tray. Use a fork to fluff up and separate the grains. Set aside and allow to cool down a little.
• Heat the butter and oil over a medium heat in a large non-stick frying pan. Fry the chopped red pepper tops, shallot, courgettes and white garlic until soft. Add the dried oregano.
• Transfer the cooled rice into a large bowl then add the courgette/onion mixture (including the buttery juices), hard boiled eggs, vegetarian Lancashire cheese, vegetarian Italian hard cheese, olive oil, parsley, lemon zest and chopped Black Garlic cloves. Mix well. Season to taste with salt and freshly ground black pepper.
• Stand the pepper shells upright in a greased ovenproof dish. Brush the inside of each pepper shell with Black Garlic Paste. Spoon the rice mixture into each pepper shell. Top each pepper with a slice of vegetarian mozzarella cheese. Drizzle with olive oil and season with salt and freshly ground black pepper.
• Bake uncovered in the oven for 30 minutes until the peppers are tender.

To Serve: add the cream cheese to the Black Garlic roasted red pepper coulis. Reheat gently, stirring often.  Spoon a puddle of the coulis onto a serving plate. Place the Black Garlic Roasted Peppers on top. Serve with a green salad and BGK’s Black Garlic Sweet Potato Wedges.

Top Tip:* rinse long grain rice under cold water until the water runs clear before cooking; this helps to remove some of the starch which can make the rice stodgy or gluey.