Stuffed Peppers with New Potatoes, Feta and Pesto

So if you're a keen follower of this blog (as I know you all are), you'll know we've already done a post on stuffed peppers. However, I would say this one is equally great but with an exciting different combination of flavours.

As Kitty said in her recipe, these are great to make a few of and then freeze before cooking to make a great ready meal for times when you just can't be bothered to make something afresh.

Although this does involve a lot of veg already, I would recommend serving it with a leafy salad as it adds to the combination of flavours (and overall healthiness) nicely. 

We're all about the long-lasting energy at Gourmet Student Grub, and this recipe is no different! Potatoes are a great carbohydrate for keeping you going aaall day and aall night.

It's really quick and easy to prepare (although the cooking time is a bit longer), especially for the amount of flavour it provides.

I've nicked this from a book called River Cottage Veg by Hugh Fearnley-Whittingstall which has loads of great vegetarian recipes in it, although not all of them as student-friendly as this.

Look at him: smugly eating all his vegetables

Ingredients (makes 2 portions)

2 red peppers
100g feta cheese
100g new potatoes
2 tbsp olive oil (or any cooking oil you have to hand)
2-3 tbsp pesto
Some chopped up basil leaves (if you've bought a reduced herb plant!)

Recipe

• Bring a pan of salted water to boil and then wack in the new potatoes
• Boil for 10 minutes until they are tender, then drain and set aside
• Halve the peppers lengthwise and remove the seeds and the dodgy white bits (stalk is optional).

I choose a life without stalk

• Brush outsides with oil and bung them all (tightly packed) on a baking tray that is well lined with baking paper.
• Halve the new potatoes (or quarter if large) and put them in a mixing bowl, with the feta (cubed) and pesto.
• You can always add more pesto, but make sure the combination is all well covered.
• Spoon the filling into the peppers and bake for about 40 minutes, until nicely browned on top.

Perfectly browned

• Sprinkle on the chopped basil and serve with green salad (balsamic dressing always helps).

That presentation though

• Simple and easy, voila!

Complimentary tune: Deckchairs on the Moon - Bipolar Sunshine, a cheeky little tune to match this cheeky little recipe for you cheeky little people.

Tip of the day: If you've any stale bread leftover then make croutons! Simply cut up into cubes and drizzle with oil (walnut and sesame taste best) and wack in the oven to grill for a couple of minutes. Make sure you flip them over to brown on both sides. A great topping to any salad, n.b. jazzes up a plain leafy salad nicely.

--C