Recipe review: Roast Pepper

This is the best dish I've made out of Prescription to Taste: roast pepper with mozarella cheese and bacon, from pg 49. Very simple: 1 red pepper/capsicum, mozarella cheese, and 1 big slice of rasher bacon. I preheated the oven to 350F/170C, then put the bacon and pepper in whole. The directions said to roast the pepper until the skin blistered. I think I pulled the bacon out after about 15 minutes, but the pepper ended up taking at least 30 minutes (though it could just be that my oven is nearly useless). Anyway, once the pepper's skin was blistered at least a bit on each side (I turned it every 10 minutes or so), you peel the skin off and discard. I was hodling the stem to do this, and the body slipped off, leaving me the stem and seeds whole to chuck out. I cut the pepper into thirds, then cut the bacon to fit inside the pepper. I cut mozarella slices and laid them on top, then put the whole thing back in the oven (I turned it off when I pulled them out) and let the latent heat melt down the cheese a little.

It was awesome. It wasn't at all fatty or greasy, and the pepper tasted kind of sweet. Being so easy to make but not filling, it'd make a great appetizer.