Nigel Slater’s recipes for pork and peppers, and potatoes, dill and mustard

Nigel Slater’s recipes for pork and peppers, and potatoes, dill and mustard

Slowly cooked stuffed peppers add sweetness to late summer

I return from the shops with a bag of peppers in turning shades of orange and red, plump fruits begging to be stuffed and baked.

I like to roast them until their flesh is soft and melting. When peppers meet the heat of the oven, their sweetness really comes to the fore. Peppers are not to be hurried. They take a while to become completely tender and I often give them a few minutes in boiling water before slipping them into a roasting tin and a hot oven.

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