These yummy peppers are one of those fab dishes that are dead easy to make, and perfect with substantial sides for a hearty meal in the depths of winter, or with a simple salad for a light summer lunch. Full of flavour and ready to eat in less than an hour. Enjoy!
Stuffed Peppers
Serves 6-8
Ingredients
6 - 8 assorted red, yellow or orange peppers
2 cups of fresh breadcrumbs, preferably from a granary or seedy loaf
50g olives, finely chopped
2 tsp of capers
400g tinned tomatoes, strained but liquid reserved
20g fresh parsley, chopped
20g fresh basil, chopped
Olive oil
Pinch of salt
Method
1. Heat the oven to 175°C.
2. Rinse the peppers and slice them lengthwise through the centre. Rip out the seeds and membranes and discard.
3. Heat a dry pan (no oil). Lay peppers cut side down into the pan and allow them to lightly char.
4. Place charred pepper halves on a baking tray and sprinkle with sea salt.
5. Make the stuffing by combining the rest of the ingredients together in a large mixing bowl. If the mixture’s a smidge dry, add some of the juice from the tinned tomatoes. The mixture should be soft enough to hold its shape without crumbling apart if you lift a spoonful from the bowl.
6. Season the stuffing mix then taste. Add more salt, pepper, olives or capers as required.
7. Heap enough stuffing into each pepper to fill it, with a rounded top. Drizzle olive oil over then bake for 25-35 minutes, or until lightly brown.
8. Serve hot with potatoes and vegetables, or at room temperature with a salad, and let the sun shine.
Pin it:
More pepper recipes:
Roasted Red Peppers with Orecchiete
Bean and vegetable hotpot
Late summer risotto
Veggie Doorstep Sandwiches
Spaghetti with Shallot, Red Pepper and Red Pesto Sauce
Roasted Mesquite Vegetables with Halloumi
Penne with Peppers, Capers & Olives
Stuffed Peppers
Serves 6-8
Ingredients
6 - 8 assorted red, yellow or orange peppers
2 cups of fresh breadcrumbs, preferably from a granary or seedy loaf
50g olives, finely chopped
2 tsp of capers
400g tinned tomatoes, strained but liquid reserved
20g fresh parsley, chopped
20g fresh basil, chopped
Olive oil
Pinch of salt
Method
1. Heat the oven to 175°C.
2. Rinse the peppers and slice them lengthwise through the centre. Rip out the seeds and membranes and discard.
3. Heat a dry pan (no oil). Lay peppers cut side down into the pan and allow them to lightly char.
4. Place charred pepper halves on a baking tray and sprinkle with sea salt.
5. Make the stuffing by combining the rest of the ingredients together in a large mixing bowl. If the mixture’s a smidge dry, add some of the juice from the tinned tomatoes. The mixture should be soft enough to hold its shape without crumbling apart if you lift a spoonful from the bowl.
6. Season the stuffing mix then taste. Add more salt, pepper, olives or capers as required.
7. Heap enough stuffing into each pepper to fill it, with a rounded top. Drizzle olive oil over then bake for 25-35 minutes, or until lightly brown.
8. Serve hot with potatoes and vegetables, or at room temperature with a salad, and let the sun shine.
Pin it:
More pepper recipes:
Roasted Red Peppers with Orecchiete
Bean and vegetable hotpot
Late summer risotto
Veggie Doorstep Sandwiches
Spaghetti with Shallot, Red Pepper and Red Pesto Sauce
Roasted Mesquite Vegetables with Halloumi
Penne with Peppers, Capers & Olives
From a recipe by Roberts Bakery.
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