These sweet, long peppers make a delicious light meal or antipasto. Piled high with a flavourful grain salad, they then get flashed under the grill until lightly golden.
INGREDIENTS
4 long romano peppers
olive oil
Filling
1 cup farro
¼ cup currants
2 cloves garlic, crushed
pinch chilli flakes
¼ cup pistachios, roughly chopped
2 tablespoons capers
2 tablespoons olive oil
1 tablespoon lemon juice
finely grated zest 1 lemon
¼ cup parsley, chopped
150 grams feta, diced
sea salt and ground pepper
METHOD
Preheat the oven to 180°C fan bake.
Cut the peppers in half lengthways through the stalk. Carefully remove the seeds and any white membrane.
Brush the flesh side with olive oil and place cut side up on a lightly oiled baking tray.
Season with salt and pepper then bake for about 8 minutes or until just tender but not collapsing. Set aside until ready to fill.
Preheat the grill to its highest setting.
Filling: Place the farro in a saucepan and cover well with cold water. Bring to the boil and cook for about 20 minutes or until tender. Drain and refresh in cold water then drain really well again. Tip into a large bowl and add all of the remaining ingredients and gently combine. Season generously.
Spoon the filling into the peppers. Cover the stems with a little foil to prevent them from burning.
Place under the grill, two racks down from the top, and grill until the feta is lightly golden. Serve warm or cool to room temperature. Makes 8 halves
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