There’s nothing more pleasurable than eating food cocooned in its own vessel.

Stuffed Pepper Hash is a great dish to serve on its own or as an accompaniment to a main meal using up leftover bits and bats from the fridge. It may look complex, but this is one of the easiest dishes to cook that looks and tastes great.

Keep in mind that the stuffing can vary tremendously. I have used sweet potatoes with bacon, feta and thyme, but get creative!

INGREDIENTS

From the fridge: Peppers, Feta Cheese, Bacon, Eggs.

From the cupboard: Sweet Potatoes, Onions,

Could add: Butternut Squash, Ricotta,

METHOD 

Preheat the oven to around 400 F°.

Cut the peppers in half and remove ribs and seeds. Sprinkle with salt and a splash of water and microwave for 5 minutes under a cling film wrap.

Dice the onions, bacon and sweet potatoes in to small pieces.

Brown the onions in a pan and add the bacon until it has turned crispy. Add the potatoes and cook until softened. Add thyme, salt and pepper to flavour.

Stuff the peppers with the mixture, top with feta cheese and season. If you want to add an egg, hollow out the top and break in.

Bake for ten to 15 minutes and serve.