Stuffed Roast Pepper, with Carrot, Mushroom and Napoli Salami

 Pepper stuffed with grated carrot and chestnut mushroom, diced spring onion, and finely diced napoli Salami (two slices). The mixture was drizzled with a little sunflower oil, white pepper, salt, and coriander leaf. Cooked in a metal tray on the middle shelf of the oven, preheated to 180 deg C for 35 minutes. 

Served with diced baby plum tomatoes and a baby leaf salad. Dressed in white pepper and a sprinkling of coriander leaf.