* 4 large Sweet peppers, any colour
* 4 tablespoons Olive oil, plus extra for drizzling
* 150g (5oz) Frozen peas, defrosted
* 1 large Red onion, peeled and finely chopped
* 3 tablespoons of Cheese, garlic and chili mayonnaise or almogrote
* 2 tablespoons Sherry or White wine
* Sea salt and freshly ground black pepper
* 1 wholemeal bread roll, blitzed to breadcrumbs in a blender

===Method===
* Slice off the tops, leaving the stem intact; reserve.
* With deft knife-work, remove the white membranes and knock out the Seeds.
* Heat the Olive oil and flavour it with a grind of Black pepper.
* Sauté the Onions for 4 minutes, add the Peas and sauté for a further 4 minutes.
* Remove from the heat.
* Add the breadcrumbs and cheese mayonnaise and mix really well.
* Add a twist of black pepper and a sprinkle of salt to each of the sweet peppers
* Distribute the Pea mixture between the Peppers.
* Drizzle with a little more Olive oil and the sherry.
* Replace the tops, place in an oven dish, cover with tin-foil and Bake for 35 minutes or until cooked to your liking.
* Pea and garlic stuffed peppers
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