Stuffed smoky-flavoured peppers make perfect lidded pots to fill with a mouth-watering artichoke, onion and macaroni stuffing. The addition of Greek fetta cheese continues the Mediterranean theme.
ingredients
4 red or green peppers, each about 7 ounce, tops trimmed and sliced off, de-seeded
1 cup + 2 tablespoond (4 ounce) macaroni
6 ounce tinned or bottled artichoke hearts, rinsed, drained and roughly chopped
2 scallions, trimmed and chopped
2 level tablespoons chopped fresh basil or dill
1 cup fetta cheese, diced
1/4 pint vegetable stock
1 egg
2 tablespoons lemon juice
Freshly ground black pepper
method
OVEN: 190°C (375°F)
1. Blanch the peppers and their tops in unsalted boiling water for 4 minutes. Drain and put them open end down on kitchen paper so that any remaining water is absorbed.
2. Meanwhile, cook the macaroni and drain it thoroughly. Mix it with the artichoke hearts, onions, basil or dill and half the fetta cheese to make the stuffing.
3. Heat the stock without boiling in a small saucepan. Whisk together the egg and lemon juice, then whisk in half the stock. Season with pepper and stir into the stuffing.
4. Stand the peppers in an ovenproof dish that holds them snugly, and spoon in the stuffing. Scatter on the remaining fetta and replace the tops on the peppers. Pour the remaining stock into the dish.
5. Cover with a lid or foil and cook in the heated oven for about 40 minutes, until tender, basting occasionally with the stock.
Serve the peppers garnished with basil or dill, with a crisp green salad and whole wheat bread.
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more information
Cut a very thin sliver from the base of the peppers to make them stand upright.
