Stuffed Peppers With Apple And Walnuts

4 even-sized peppers
175 g/6 oz lean bacon, derinded and chopped
1 onion, peeled and chopped
100 g/4 oz wholemeal breadcrumbs
1 medium cooking apple, peeled, cored and
chopped
25 g/1 oz walnuts, chopped
1 teaspoon mixed dried herbs
salt
freshly ground black pepper
1 egg, beaten
1 tablespoon polyunsaturated vegetable oil
2-3 tablespoons water

Cut off the stalk end of each pepper and reserve. Carefully remove the core and all the seeds without breaking the sides. Stand the peppers in a deep dish. Cover with boiling water and leave for 5 minutes while preparing the filling.

Fry the bacon over a medium heat and as soon as the fat starts to run, acid the onion and cook until softened. Remove the pan from the heat and stir in the breadcrumbs, apple, walnuts, herbs, salt and pepper. Mix in enough of the beaten egg to make a firm, moist mixture.

Drain the peppers well and stand them in a deep, well-greased dish. Spoon in the filling, replace the reserved stalk ends and brush with the oil. Add the water to the dish, cover with foil or a lid and cook in a preheated moderately hot oven (190 °C/375 °F, Gas Mark 5) for about 35 minutes or until the peppers are tender.

SERVES' 4