By Alastair Little
One of these stuffed pepper ideas is adapted from the Blessed Elizabeth of David. The other is the invention of brilliant cook/writer Richard Whittington.
Preheat the oven to 180°C/350°F/Gas 4.
Cut all the peppers in half longitudinally, carefully cutting the stem so half of it remains with each half pepper. Remove all the seeds and carefully pare away any white pith. Lightly oil two small oven trays (Swiss roll tins are ideal),