Hugh’s pesto potato stuffed peppers

This week has been a ‘ready, steady, cook’ type week. My lovely housemates Natalie and Gemma went to Ridley Road market in Dalston and spent the princely sum of £7.50 on enough veg to fuel our little household for a week.

In return I’ve been cooking up a low fodmap veggie storm. Tuesday night’s meal was hearty stuffed red peppers based on a recipe from my all time favourite recipe book Hugh Fearnley-Whittingstall’s ‘Veg Every Day‘. This warm, satisfying dish is perfect for spring; slowly weaning you off the winter carbfest but not yet launching into light summer salads.

Here’s how to do it:

• 1 pepper per person cut in half with seeds removed
• New potatoes quartered and boiled
• Lots of fresh spinach wilted a little
• Feta cheese cut into small chunks
• Lemon juice
• Salt and pepper

Low fodmap pesto, one table spoon per person. Make it by blitzing:

• Basil (half a plants worth of leaves)
• 50g Toasted pine nuts
• 50g Grated Parmesan
• Loosened with garlic infused oil– 3 tablespoons or so

Brush peppers outside and in with oil and put on a baking tray. Mix all remaining ingredients together and stuff into the peppers. 200 degrees / gas mark 6 for 40 minutes and serve up with a crunchy dressed green salad for the perfect low fodmap spring supper!