Recipe: Stuffed peppers

Rating: 4 stars based on 1265 reviews


  • 8 red or yellow baby peppers
  • 2 large potatoes, boiled and mashed
  • 85g/3oz provolone cheese, cut into very small cubes
  • 4 tbsp freshly grated parmesan cheese
  • 1 egg
  • 3 tbsp finely chopped chives
  • olive oil, for drizzling
  • salt and freshly ground black pepper


  • Preheat the oven to Gas Mark 6.
  • Remove the stalks from the peppers and set aside.
  • With a small, sharp knife, remove the white membrane and seeds from inside the peppers, taking care not to tear the flesh.
  • Mix together the mashed potatoes, provolone, parmesan, egg, chives and some salt and pepper.
  • Using a teaspoon, fill the peppers three-quarters full with the mixture and then put the stalks back in place, like a stopper.
  • Pack the peppers tightly into an ovenproof dish, drizzle with olive oil and bake for about 30 minutes until tender.
  • Serve immediately with a good green salad.
  • They can be eaten cold.


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