‘Stuff Winter!’ stuffed peppers.

‘Stuff Winter!’ stuffed peppers.

30 Minutes

serves 4

Vegan

You'll need

6 - 8 assorted red, yellow, and orange bell peppers (green ones are a bit sour)
2 cups of Roberts bread crumbs
¼ cup of finely chopped olives
1½ tsp of capers, rinsed and drained
2 cups of tinned tomatoes
¼ cup of chopped parsley and basil (equal amounts of each)
⅓ cup of olive oil
Pinch of salt

How to make it

Get your oven going at 175°C. Rinse your peppers and slice them lengthwise through the centre. Rip out the seeds and membranes and toss them into your food waste bin (or your pet pig, if you have one).

Optional: get your char on! Heat a ‘dry’ (no oil) cast iron skillet over a medium heat until it’s hot. Working in batches, lay each pepper half onto the skillet, cut-side down. Leave them be for a few minutes, then check to see if they’re lightly charred. When they are, remove each one to a baking tray and sprinkle with salt.

For the stuffing, stir the rest of the ingredients together in a large mixing bowl. If the mixture’s a smidge dry, add some of the juice from the tinned toms, or a splash of water. You don’t want it soggy, just soft enough to hold its shape without crumbling apart if you lift a spoonful from the bowl.

Taste the stuffing for seasoning. Want more salt, olives or capers? Then stick them in.  Like Sinatra, do it your way.

Heap enough stuffing into each pepper to fill it, with a rounded top. Drizzle over a good glug of olive oil, then bake them for 25-35 minutes, or until the stuffing begins to get crumbly and lightly browned on top.

Mix it up

Serve hot, or at room temperature, and let the sun shine inside.

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