Peppers stuffed with olives and goat's cheese from The Guardian Feast supplement, Jul 24, 2021 (page 7) by Thomasina Miers

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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

  • FJT on August 13, 2021

    Yum! Really enjoyed this. Prepped it a few days ago when it wasn't quite as hot and reheated it on a gas barbecue today. Very tasty. My only issue was that my peppers lacked structural integrity after the first cook: the sides bowed out and lay completely flat. Made filling them tricky! I think standard peppers would be easier to stuff than romano peppers, or they should be stuffed whilst raw and then cooked for longer with the filling in them.

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