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Stuffed peppers
Serves Serves 4 Starters and mains
Ingredients
- 12 mixed orange, yellow and red sweet baby peppers (around 450g)
- 2 garlic cloves, chopped
- 4tbsp olive oil
- 2 medium courgettes, cut into small dice
- 8 sprigs mint, leaves removed and chopped
- 8g chives, chopped
- 200g feta cheese
Method
Line a baking sheet with foil. Preheat the grill to high. Put the peppers on the sheet and place about 15cm below the grill. Grill for around 12 minutes, turning occasionally, until they are blistered and blackened. Remove and cover with foil. Leave to sweat for 10 minutes. Peel and remove the stalk
and seeds, taking care not to break the flesh.
Cream the garlic together with a little sea salt using a pestle and mortar. Heat 2tbsp of the oil in a wok and stir-fry the courgette and garlic until most of the moisture has evaporated. Drain and cool in a colander. Mix in the herbs and some freshly ground black pepper, crumble in the feta and fold through.
Fill the peppers with this mixture and put into an ovenproof dish. Drizzle with the rest of the oil, grind over some black pepper and keep covered in a cool place until needed. When ready to serve, set the oven to 200°C/ 400°F/Gas 6 and heat the peppers for about 10 minutes.
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