half a 125g ball light mozzarella, roughly chopped
85g cheddar, grated
2 tbsp olives, halved (we like Kalamata)
50g roasted red peppers from a jar, drained and roughly chopped
1 garlic clove, crushed
leaves from few thyme sprigs
Heat oven to 220C/fan 200C/gas 7. Halve
each onion through the middle. Microwave
in pairs for 4 mins on High until soft. Remove
the middles of the onions, leaving about
3 outer layers in place, like little bowls.
Whizz the onion middles in a food processor
until pulpy. Mix with the mozzarella, half the
cheddar, the olives, peppers, garlic, crumbs
and most of the thyme, then season well.
Spoon the filling into the onion cases and
transfer to a baking dish. Sprinkle with the
remaining cheddar and thyme, then roast
for 15 mins until hot through and golden.