Stuffed Peppers with Fondant Swede and Gruyere

• 150 gram(s) Unsalted Butter

Method

1. 3 small red peppers
   3 small yellow peppers
   1 swede (about 600g), peeled
   150g unsalted butter
   1 tbsp picked thyme leaves
   Salt and black pepper
   200g sourdough bread
   2 garlic cloves, peeled and crushed
   2 tsp capers
   300g aged gruyère, cut into 1cm cubes, plus 20g extra to grate on top
   5g roughly chopped parsley
   
   Cut the peppers in half lengthways, leaving the stalks on. Remove the seeds and white membrane, and place cut-side up on a baking sheet lined with baking parchment. Heat the oven to 220C/425F/gas mark 7.
   
   Cut the swede into 1cm dice. Melt the butter in a frying pan and add the swede, thyme and some salt and pepper. Cook over very gentle heat, regularly spooning butter over the swede so it cooks evenly, for about 30 minutes or so, until good and soft.
   
   Meanwhile, tear 0.5cm chunks off the loaf, spread out over a baking sheet and toast in the oven for a few minutes until crisp.
   
   Once the swede is cooked, remove from the pan, leaving behind any excess butter. Mix the swede with the toasted breadcrumbs, garlic, capers and cheese, season with a little salt and pepper, and stuff inside the peppers, piling it up well.
   
   Roast for 10 minutes, until the peppers are charred at the edges, then turn down the oven to 180C/350F/gas mark 4, cover loosely with foil and bake for 20 minutes more. The peppers need to be soft.
   
   Before serving, sprinkle with grated gruyère and chopped parsley, and return to the oven for a couple of minutes to melt the cheese.

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