Stuffed peppers with new potatoes, feta and pesto... by River Cottage...

Doesn't matter if you are a strict vegetarian or not, you should like this dish. Besides it's good to reduce cosnumption of meat, not only for the health reasons, ecology but also animal welfare. At my home, we try and eat a "meat-free" dinner at least few times a week, not once, not twice, but more. This was a great lunch, in my opinion it would be an amazing idea for a starter (if you give only half of the stuffed pepper per person - they are filling!) or a main dish for a dinner party, if you'll give whole pepper per person. You have literally only 4 ingredients here, but the combination of them works so well! I just loved it all and will definitely be making it again, again and again in the future. Oh, I've used good quality shop bought, ready made green pesto, but you can always make your own - it's definitely cheaper that way, and more delicious too.

How to make it...

- 200 g small new potatoes
- 4 red peppers
- 1 tablespoon olive oil
- 200 g vegan feta cheese (like Violife, or Tesco has it's own brand which is actually quite good!)
- 4 tablespoon green pesto (ensure vegan, so without parmesan)
- salt and freshly ground black pepper


- Preheat the oven to 200 C. 
- Bring a pan of salted water to the boil, add the new potatoes and boil for 8-12 minutes, until just tender. Drain and cool slightly. 
- Halve the peppers length ways and remove the seeds and pith. 
- Brush the outsides with olive oil, then place on a baking tray lined with baking parchment. 
- Halve or quarter the new potatoes and place in a bowl. 
- Cut the feta into 1cm cubes and add to the potatoes. Toss both with the pesto until well combined.
- Spoon the filling into the halved peppers and bake for 40-45 minutes until browned on top.

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