Red Peppers Stuffed with Salt Cod Purée

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd Around the Med

By Keith Floyd

Published 2000

  • About


  • 6 small to medium red peppers
  • 450 g/1 lb fillet of salt cod, soaked in fresh water


First place the red peppers, including the ones for the sauce, on a baking tray in a very hot oven - with no seasoning, no oil, no nothing, just the red peppers - and roast until the skins are black. Leave to cool, then pull off the stems, carefully remove the pith and pips inside and peel off the skin so that you have succulent little red pepper sacks. Coarsely chop the 2 large red peppers for