Pea and garlic stuffed peppers

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A tasty tapas, light snack, vegetable accompaniment or a meal in itself. This recipe is quick and easy to prepare and very easy to adapt so it suits your personal taste.

Ingredients

• 4 large sweet peppers, any colour
• 4 tablespoons olive oil, plus extra for drizzling
• 150g (5oz) frozen peas, defrosted
• 1 large red onion, peeled and finely chopped
• 4 cloves of Garlic, peeled and crushed
• 2 tablespoons sherry or white wine
• 150g (5oz) wholemeal bread, crumbled.
• Pinch of chili flakes
• sea salt and freshly ground black pepper

Mise en place

• Preheat the oven to 180° C (350° F - gas 4)

Method

1. Slice off the tops, leaving the stem intact; reserve.
2. With deft knife-work, remove the white membranes and knock out the seeds.
3. Heat the olive oil and flavour it with a grind of black pepper.
4. Slightly crush the peas so they can really absorb the garlic oil.
5. Sauté the onions and garlic for 4 minutes, add the peas and sauté for a further 4 minutes.
6. Soak the crumbled bread in the sherry and then stir into cooked peas and onions.
7. Remove from the heat.
8. Season the insides of the peppers with salt, pepper and a sprinkling of chili flakes.
9. Distribute the pea mixture between the peppers. Drizzle with a little more olive oil.
10. Replace the tops and bake for 25 minutes.

Variations

A little finely grated Parmesan mixed in with the breadcrumbs adds an extra lift to this dish.

See also

• Cheese, peas and garlic stuffed peppers