Stuffed Peppers

Ingredients

Contains: egg, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 red peppers
• 4 tbsp olive oil
• 150g/5oz peas
• 1 large red onion
• 2 cloves garlic
• 150g/5oz farmhouse bread
• 1 free-range egg
• salt and freshly ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Cut the tops off the red peppers, remove the seeds and membranes, and stand them upright in a baking dish.

2. Peel and finely chop the red onion. Heat 2 tablespoons of the olive oil in a skillet over medium heat and cook the onion for about 5 minutes until soft.

3. Add the crushed garlic and peas to the skillet and cook for 2 minutes, stirring. Remove from the heat.

4. Tear the farmhouse bread into pieces and blitz or grate into fine crumbs. Stir the crumbs into the pea mixture and season well with salt and freshly ground black pepper.

5. Beat the egg in a small bowl, then stir it into the filling so the mixture holds together.

6. Spoon the filling firmly into the peppers, pressing it down, and drizzle the remaining olive oil over the tops and sides of the peppers.

7. Bake for 25 to 30 minutes, until the peppers are tender and the filling is set and golden on top. The filling must reach 160°F (71°C) for the egg to be safe; serve hot.