Stuffed peppers with new potatoes, feta and pesto from River Cottage Veg: 200 Inspired Vegetable Recipes (page 349) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • Rutabaga on October 02, 2017

    This filling is a little different from the usual stuffed peppers; the pesto, potatoes, and feta are a nice combination. With pre-made pesto, it would also be very easy to put together, although it's not exactly fast, requiring almost a quarter of an hour in the oven. Since I had a lot of fresh basil, I made pesto from scratch using the recipe found earlier in this book, although I used all basil instead of a mix of basil and parsley. Drizzling some fresh pesto over the finished peppers is also nice.

  • Zosia on August 04, 2015

    These were delicious thanks to a simple and very flavourful filling of cooked potatoes and cubed feta dressed with pesto. I made the basil-parsley pesto from the book but a good store-bought would work well.

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