When Wyke Farms got in touch about their cheese for tea campaign I knew I wanted to get involved. Firstly I love food, I cook simple and humble food for my family, and secondly my first love is cheese! So this is a win/win situation for me.
My challenge was to come up with a recipe with cheese as the main source of protein. Cheddar is full of calcium, it’s a great protein source and full of vitamins too. Wyke Farms have pulled together some amazing cheddar cheese recipes which highlight this amazing protein source as a great alternative for our mealtimes.
Here’s my recipe to add to the already amazing gallery of recipes on the Wyke Farms website.
Somerset Cheddar and Bacon Sweet Pointed Peppers
- 2 red sweet pointed peppers
- Wyke Farms Mature Cheddar Cheese approx 100g (to taste)
- 4-5 rashers of streaky bacon
- Olive Oil
- Mexican Spicy Rice
- Soft flour tortilla wraps
- Sour Cream
- Fresh Coriander to garnish
- Slice the two red sweet pointed peppers in half and de-seed.
- Place in an oven proof dish and rub with olive oil to stop the peppers sticking to the dish.
- Add cubes of Wyke Farm Mature Cheddar (I cut them about an inch squared) and crumble cooked and slightly cooled streaky bacon.
- Place in a 200 degree oven for 20-25 mins, I checked halfway through and added more cheese.
- Leave to cool slightly and serve.
We felt a definite need to add more cheese half way through cooking.
Leave to cool slightly and serve with spicy mexican rice, sour cream, lime wedges and coriander.
Jon totally added a bloke element and loaded his melted cheese pepper with spicy rice, added a twist of lime and wrapped the whole pepper in a soft flour tortilla and demolished the lot. We added a beer we love called Desperado’s to wash our tea down with as the sun was still shining in the evening. A Somerset tea with a mexican twist, absolutely delicious.