• Thomasina Miers' recipe for romano peppers stuffed with herbs, olives and goat's cheese | The simple fix

    1 month ago - By The Guardian

    The Med meets Mexico in this colourful medley of warm potato salad, goat's cheese, olives, capers and hints of pickled chilli Until fairly recently, stuffed vegetables seemed rather old-fashioned, yet I have always loved stuffing an aubergine, pepper or courgette half. The beautifully defined shapes look so great on a plate and it's easy to mess them up a bit, taking them away from the prescribed neatness of 80s nouvelle cuisine. Mexico is awash with delectable variations of stuffed chillies, and these peppers are inspired by dishes I've had over there.
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