Stuffed peppers with potatoes, feta and pesto

Roasted peppers with potatoes, pesto and feta

Roasted peppers with potatoes, pesto and feta

As I’ve been cooking my way through Hugh Fearnley-Whittingstall’s Veg everyday cookbook, I’ve found another easy treat, really simple stuffed peppers. This is the recipe as it is in the Veg everyday cookbook, which if you haven’t noticed I would definitely thoroughly recommend!

Serves 4

200g small new potatoes

4 red peppers

1 tbl spoon olive oil

200g feta cheese

4 tbl spoons good quality pesto

sea salt and freshly ground pepper

a small handful of basil leaves to finish (optional)

Preheat the oven to 200 Celsius/Gas Mark 6.

Bring a pan of salted water to boil, add the potatoes  and boil for 8 – 12 minutes, until just tender. Drain and cool slightly.

Halve the peppers and take out the seeds. Brush the outsides with olive oil and place on a baking tray lined with baking paper.

Halve or quarter the new potatoes, in a bowl, mix them well with the pesto and feta (1 cm cubes).

Stuff the peppers with the mixture and put into the oven for 40 – 45 minutes, until browned on the top.

Scatter chopped basil leave and serve.

I served this with a rocket and avocado salad, with olive oil and balsamic vinegar.

Top tip: Always make more food than you need and take it to work as a packed lunch. It’s tastier and cheaper. 

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