A lovely change from the classic stuffed peppers, this recipe takes advantage of the autumn squashes that are just coming into season.
Nigel made these last night for dinner. With a green salad one pepper each (two stuffed halves) is enough for a light lunch. Add some buttered new potatoes as a side if you want to make it a little more substantial.
For 2 people you’ll need
2 peppers – can be green, red, orange or yellow, halved and seeds removed
2 cup of squash, peeled and cut into little chunks (about 1cm) you could use butternut squash or even sweet potato
25g unsalted butter
A heaped teaspoon of dried thyme
Half a cup of coarse breadcrumbs
25g grated Parmesan
1 garlic clove crushed
A small handful of roughly chopped flat leaf parsley
Salt & pepper
Olive oil for roasting the peppers
40g Feta cheese
Preheat your oven to 200°C and roast the peppers (rubbed with a little olive oil) until soft and slightly charred. Remove them and put them to one side.
Melt the butter in a frying pan on a medium heat, add the squash pieces and thyme. Turn the heat down and cook for roughly 30 minutes until the squash is soft but the pieces are still intact.
Add the breadcrumbs and cook for another 5-10 minutes. Remove from the heat and when it has cooled down, stir in the parmesan and crushed garlic.
Check for seasoning and adjust to your taste.
Divide the mixture evenly between the roasted pepper halves. Crumble the Feta on top and grill (broil) for 5 minutes.
