- 8 red or yellow baby peppers
- 2 large potatoes, boiled and mashed
- 85g/3oz provolone cheese, cut into very small cubes
- 4 tbsp freshly grated parmesan cheese (or a similar vegetarian hard cheese)
- 1 egg
- 3 tbsp finely chopped chives
- olive oil, for drizzling
- salt and freshly ground black pepper
- Preheat the oven to 200C/400F/Gas 6.
- Remove the stalks from the peppers and set aside. With a small, sharp knife, remove the white membrane and seeds from inside the peppers, taking care not to tear the flesh
- Mix together the mashed potatoes, provolone, parmesan, egg, chives and some salt and pepper. Using a teaspoon, fill the peppers three-quarters full with the mixture and then put the stalks back in place, like a stopper. Pack the peppers tightly into an ovenproof dish, drizzle with olive oil and bake for about 30 minutes until tender. Serve immediately with a good green salad. They are also delicious eaten cold.