One of these stuffed pepper ideas is adapted from the Blessed
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), and arrange the red peppers on one and the yellow on the other, bowl side up. Put two slices of garlic in each pepper, lightly drizzle with oil and season.
Cook the peppers for 20 minutes, then brush the edges and stems with olive oil and return to the oven for a further 20 minutes. The water should have evaporated and the peppers will be beginning to fry in surplus oil in the trays. They should be slightly collapsed and charred on the edges. If not, give them 5 minutes more.
Set the Piedmontese peppers aside, and leave to cool at this point. Turn the
Arrange the warm Piedmontese peppers and the hot Whittingtons on the individual plates (one of each colour). Scrape and spoon any pan juices over the respective peppers and serve with good bread.
© 1996 Alastair Little. All rights reserved.