Filled Bell Peppers Recipe

Ingredients

Serve 6

• 7 oz/200 g floury/baking potatoes, peeled

• 2 large tomatoes

• 3 ozj90 g celery, finely chopped

• 10 oz/300 g zucchini/courgettes, finely chopped

• 1/2 cup/125 ml extra-virgin olive oil

• 2 cloves garlic, finely chopped

• leaves from 1 sprig basil, torn

• 4 tbsp freshly grated Parmesan cheese

• salt to taste

• 3 yellow bell peppers, halved, seeded, and cored

• 2 tbsp green olives, pitted and halved

• 1 tsp dried oregano

Method:

1. Cook the potatoes in a large pot of salted, boiling water for 15-20 minutes, or until tender. Drain and cut into small cubes.

2. Preheat the oven to 450°F/220°C/gas 7. Oil a roasting pan. Finely chop 1 tomato and mix with the potatoes, celery, and zucchini in a large bowl.

3. Mix in 6 tablespoons of oil, the garlic, basil, and 2 tablespoons of Parmesan. Season with salt.

4. Spoon the filling into the bell pepper halves and arrange them in the roasting pan.

5. Thinly slice the remaining tomato. Top each of the peppers with a slice of tomato and an olive. Sprinkle with oregano and the remaining Parmesan. Drizzle with the remaining oil.

6. Bake for 30-35 minutes, or until the bell peppers are well cooked. Serve hot.