Serve these little peppers as part of an antipasto platter, or with other vegetables such as baked eggplant and a salad of leaves and herbs and a crusty loaf of bread for a tasty lunch.
8 mini peppers (bell peppers/capsicums)
100g (3½ oz) soft goat’s cheese
Finely grated zest 1 lemon
6 green olives, thickly sliced
Flaky sea salt
Freshly ground black pepper
Crushed coriander seeds, dukkah or chopped nuts
Extra virgin olive oil
1 Preheat oven to 200°C (400°F). Cut peppers in half lengthwise, leaving stems intact, and carefully remove seeds and white membranes. Put peppers in a shallow ovenproof dish (use either a cast iron or metal dish; if using china, you may need to cook the peppers for a little longer).
2 Fill peppers with goat’s cheese and sprinkle with lemon zest and olives. Season with a little salt and pepper and sprinkle with coriander seeds, dukkah or chopped nuts. Drizzle with a little extra virgin olive oil.
3 Bake peppers for 15 minutes, until the cheese has softened and looks creamy and the peppers have just started to colour.