Josceline Dimbleby

Peppers Filled with Garlic Potatoes and Cooked in Olive Oil

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Almost Vegetarian Cookbook
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

You can make this simple vegetarian dish with red, yellow or green peppers or with a mixture of all three. The combination of the sweetness of the peppers and garlicky potatoes is quite delicious and dill seeds and potatoes seem to have one of those magical affinities, that cannot be bettered.

Ingredients

  • 8 large peppers
  • 750g (1½lb) large salad potatoes

Method

Set the oven to preheat at Gas Mark 4/180°C/350°F. Cut just the stem part off the top of the peppers and, using your fingers, remove all the seeds and inner core. Scrub the potatoes and cut them into very small cubes. Put the cubed potatoes in a bowl and stir in the chopped garlic, the