Steak And Pepper Stacks With Parmesan Mash

• 1 None red pepper, quartered, deseeded
• 1 kg potatoes, roughly chopped
• 4 None fillet steaks, halved horizontally
• 4 None thick slices Gouda or Cheddar
• 20 g baby spinach leaves
• 60 ml single cream
• 20 g butter
• 40 g Parmesan, grated
• 400 g sugar snap peas

1. Preheat grill and roast pepper, skin-side up, until skin blisters and blackens. Cover with cling film for 5 mins. Peel away skin.
2. Meanwhile, boil, steam or microwave potatoes until tender; drain. Cover to keep warm.
3. Preheat oven to 200u0b0C/180u0b0C fan/gas 6. Lay 4 steak halves on work surface, top with Gouda, spinach and pepper, then remaining steak halves. Tie stacks with kitchen string.
4. Heat a large, lightly oiled non-stick frying pan and cook stacks until browned on both sides. Transfer to baking tray; bake for 10 mins, or until cooked as desired.
5. Meanwhile, mash potatoes with cream, butter and Parmesan until smooth. Boil, steam or microwave peas until just tender; drain.
6. Serve stacks with Parmesan mash and peas.

red pepper, potatoes, fillet, gouda, baby spinach leaves, cream, butter, parmesan, sugar snap peas

Taken from recipes-plus.com/api/v2.0/recipes/31702 (may not work)