Stranger Foods

Herby roasted peppers stuffed with artichokes & feta

Serves 4 | Prep 10 mins | Cook 35 mins

Stuffed peppers – retro or fantastic? As with pineapple upside-down cake, I think they are both. These lovely parcels, stuffed with rich artichokes and feta, are a far cry from the ones that turned up in school dinners, and show just how lovely stuffed vegetables can be.

Source: The Green Roasting Tin

Ingredients

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Imperial

x0.5

4 long red peppers, halved lenthways and deseeded
1x 280 g jar artichokes, roughly chopped
200 g feta cheese, crumbled
100 g pine nuts
black pepper, freshly ground
25 g fresh flat-leaf parsley, finely chopped
1 lemon, zest and juice
50 g breadcrumbs
1 tbsp olive oil

To serve

Focaccia or good bread
Crunchy green salad

Instructions

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Preheat the oven to 200°C. Arrange the halved peppers in a lined roasting tin with plenty of room around them.
Mix the artichokes, feta cheese, pine nuts, black pepper, parsley, lemon zest and juice and half the breadcrumbs, and stuff the mixture into the halved peppers.
Top with the remaining breadcrumbs, drizzle over the olive oil, then transfer to the oven to roast for , until the peppers are softened and slightly charred around the edges and the topping is crisp and golden.
Serve hot, with a crunchy green salad and good bread alongside.

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