Stuffed Peppers -

Stuffed Peppers

A refreshing alternative to rice, pasta makes a perfect filling for peppers. Tiny pasta shapes also work well in this dish. Serve with a crisp green salad.

Ingredients

225g/8oz gnocchetti sardi (small dumpling shapes)
Dash of olive oil
4 peppers, for stuffing
Flat leaf parsley sprigs, to garnish

For The Filling:

50g/2oz butter
6 spring onions, finely chopped
2 cloves of garlic, crushed
1 pepper, seeded and finely diced
Salt and freshly ground black pepper
50g/2oz freshly grated Parmesan cheese

Details

Serves: 4

Method

Bring a large saucepan of water to the boil and add the gnocchetti sardi with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain and set aside.

Preheat the oven to 200°C/400°F/Gas Mark 6. Lay each pepper on its side and slice off the top, reserving it to make the lid. Scoop out the seeds and pith and discard. Arrange the hollowed-out peppers in a shallow ovenproof dish and set aside.

To make the filling, melt the butter in a large frying pan and sauté the spring onions and garlic for about 2 minutes, then add the diced pepper. Season with salt and freshly ground black pepper and cook for about 5 minutes, stirring occasionally.

Add the gnocchetti and the Parmesan cheese to the filling mixture and cook for about 2 minutes to heat through. Using a dessertspoon, stuff each pepper with the pasta filling, scattering any extra around the edges.

Place the pepper lids in the dish and bake for about 30 minutes, until the peppers have softened. Place under a hot grill for 2-3 minutes, if wished, just before serving, to char the pepper skins. Serve garnished with parsley sprigs.

Related food category:

• Vegetable Dishes