Farewell to summer Red Peppers

Summer is coming to a turbulent end is it not! I can’t deny I’m not secretly happy the heat has let off and we’re having the cool mornings and a brisk breeze again. Don't get me wrong, this summer has been brilliant - lying on the grass, drinking ice-cold juices and eating my body weight in fro-yo from my local shop. Honestly though, I’m just a winter gal! Coats (I have an actual problem with the amount I own), scarves, gloves and hot chocolate are to me what a beach and cocktail are to the masses.

This recipe is my farewell to summer. It has all the fresh flavours of summer in one convenient red pepper. It’s light yet comforting, easy yet impressive! With it’s super simple four ingredients you can tell it’s from the one and only River Cottage. This book in particular is my favourite – 'River Cottage Veg everyday', I have never consulted a cookbook so frequently. I’m not a vegetarian (far from it!) but veggie food is easily my favourite and shouldn’t be underestimated. I regularly eat this with tasty polenta (to avoid double carbing!), a green salad or most often on its own.

The feta can easily be substituted for a crumbly goats cheese, mozzarella or even halloumi. I always make my own pesto because it takes all of 3 minutes, tastes so much better and freezes really well. I’ll pop the method in here if you want a try my pesto, if you want to buy from the supermarket or deli, please do!

Eat this on the 31st August then throw your sunglasses out of the window and embrace autumn, Christmas anyone?

Stuffed Red Peppers with Feta and New Potatoes

Serves 2
200 g small new potatoes
2 red peppers
100 g feta cheese
2 tablespoon green pesto
- 50g cashews breadcrumbs
- 100g bunch of basil, leaves only
- 1 garlic clove, chopped
- 40g grated Parmesan
- About 100ml extra virgin olive oil

Preheat the oven to 200 C and line a baking tray with tinfoil.

Bring a pan of salted water to the boil, add the new potatoes and boil for 8-12 minutes, until just tender. Drain and cool slightly.

Whilst the potatoes are boiling, put the nuts basil, garlic and
grated cheese into a food processor. Blitz to a paste, making sure all the nuts are
ground finely. I sometimes give the nuts a quick wiz first to grind them down. Then, with the machine running, slowly pour
in the oil until you have a thick purée. I normally
find 100ml oil is enough but you might want a little more if you like it looser.

Halve the peppers length ways and remove the seeds and pith.

Halve or quarter the new potatoes and place in a bowl. I go for a mix of sizes to keep the texture varied. Cut the feta into cubes and add to the potatoes. Toss both with the pesto until well combined.

Spoon the filling into the halved peppers and bake for 30-40 minutes until browned on top.

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