Stuffed peppers with fondant swede and goat's cheese from Plenty More (page 281) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.269 in the US edition.

  • Ganga108 on October 30, 2021

    Fondant is a word that is associated with icing these days. But it comes originally from the French, a cooking term meaning to melt. Fondant Potatoes is the most well known dish where the method of cooking is applied, but it can be used for other vegetables. They are cooked in butter, or in butter and stock, until achingly tender. Sometimes, as is the case with the Fondant Potatoes, an external crispy layer is achieved. Ottolenghi has a great recipe here for capsicums stuffed with fondant swedes. I was caught short, wanting to make this dish but forgetting to order swedes in the last vegetable delivery. So I twisted and turned his recipe to make it work with what I had on hand – Kent Pumpkin, Parsnips and Cabbage. Absolutely delicious.

  • RBJ on September 11, 2020

    Page 269 in my edition.

  • Rutabaga on October 11, 2018

    Like many Ottolenghi recipes, my husband and I enjoyed this while the kids weren't fans. Someday, I hope, their palates will be able to handle cooked vegetables with layered flavors. They did, however, gobble up the fried rice I made using the leftover thyme butter after cooking the rutabaga. Because this dish is cheesy and rich, I think many adults will like it, even if the idea of stuffed peppers doesn't automatically sound appealing. I also appreciate the fact that the filling and roasted peppers can be prepared in advance.

  • cultus.girl on May 17, 2018

    Love love this recipe. Even the meat loving husband enjoyed it as a dish on its own with a salad. The swede adds an interesting note.

  • Boffcat on January 14, 2018

    I made this without the cheese and thought it was very good indeed. (Note to self though: don't substitute dried thyme for fresh; the flavour is inevitably off.)

  • FJT on September 06, 2015

    Absolutely delicious! I agree with Fiona about the time taken to make it, but it really was well worth it.

  • Fiona on October 09, 2014

    This takes quite a bit of prep and time to cook - but worth the effort - they were so delicious, even teenager ate the swede (not the pepper). Uses lots of butter, but did as Yotam suggested, and will reuse for other veges. I didn't have chevre, so used goat feta, and just a small amount as I was serving with chicken thighs. It would make a good vegetarian dish on its own particularly using some good chevre.

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