I like stuffing, clearly, but you can rarely go wrong with stuffing so here is another one. Peppers are easy to stuff as they don’t need all that hollowing-out-work. Simply fill and bake. I filled these bad boys with fennel and goats cheese. You can also try the lentil filling that I used for stuffed squash or the tomato filling from the stuffed courgette recipes.


  • 4 peppers
  • 1 fennel bulb
  • 3 cloves of garlic
  • 1 red onion
  • 100g soft goats cheese
  • Ground black pepper
  • Fresh basil


stuffed peppersYou can use any coloured peppers you wish. I used one of each. Green peppers are great for baking, as they can be a bit bitter when eaten raw.

stuffed peppers

Chop fennels, garlic and onion and season with black pepper. Massage the goats cheese into the vegetables until they make a nice paste. Brush the peppers with a bit of avocado oil and fill them with the goats cheese mixture. Bake in 175C for 15-20 minutes.

stuffed peppers

Garnish with black pepper and chopped fresh basil. I served them with root vegetable mash.