Peppers Filled with Garlic Potatoes and Cooked in Olive Oil


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.


  • 8 large peppers
  • 750g (lb) large salad potatoes
  • 6 large garlic cloves, chopped finely
  • 2 teaspoons dill seeds
  • 175ml (6 fl oz) olive oil
  • Sea salt
  • Black pepper


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 dill seeds and three tablespoons of the olive oil. Season the mixture well with sea salt and plenty of black pepper. Spoon this potato mixture into the hollowed out peppers, pressing the stuffing in firmly. Arrange the filled peppers in a large flameproof casserole dish, placing the open ends against the sides of the dish to help keep in the potatoes. Pour the remaining olive oil all over the peppers and cover the casserole dish.

Put the casserole on the centre shelf of the preheated oven for 1½ hours. Remove the dish from the oven and, using a slotted spatula, carefully lift out the peppers and place them on a large flat, heated serving plate. Place the casserole on top of the stove and bring the pepper juices to the boil. Alternatively, place the juices in a saucepan. Bubble the juices fiercely for 2–5 minutes until they are reduced and thickened. Just before serving, pour the reduced juices over the peppers.

To serve

This can be served hot or cold. The pepper juices are delicious soaked up and eaten with crusty bread. A lightly steamed green vegetable is also good.