Pea and garlic stuffed peppers

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Pea and garlic stuffed peppers
Electus
Servings:Serves 4
Ready in:50 minutes
Prep. time:10 minutes
Cook time:40 minutes
Difficulty:Average difficulty

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

Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe


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