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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeFarro Salad with Broad Beans and Preserved Lemon
Article by Claire Aldous
RecipeFarro, Broad Bean and Lamb Salad
Article by Claire Aldous
RecipeFeta and Harissa Roasted Chicken with Farro, Mint and Goji Berry Salad
Article by Claire Aldous
RecipeZucchini, Chicken and Farro Salad with Saffron Vinaigrette
Article by Claire Aldous
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!