I have always turned my nose up at stuffed peppers when I see them in books and magazines, deeming them to be a rather retro mishap, akin to the eggs baked in avocado recipes that are doing the rounds on the Internet at the moment. However, after eating a feast of vegetarian food on the Greek island of Ikaria, I have been converted to this simple but highly effective dish. I will note that the stuffed peppers I enjoyed were cooked in a wood-fired oven, washed down with local red wine and a spot of traditional Greek dancing. Perhaps the experience made the dish? Either way, I’ve been making them at home with great success, even minus the dancing and wine, though that can easily be arranged. You can add potatoes to the baking tin along with the peppers if you’d like a more substantial meal.
