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Dinner with Rukmini
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Herby Roasted Peppers Stuffed with Artichokes and Feta
Introduction from Rukmini Iyer
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.
Ingredients
Method
Preheat the oven to 200°C fan/220°C/gas 7. 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 30–35 minutes, 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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