About this recipe: These stuffed peppers, filled with thin noodles in a savoury custard, make an ideal first course to serve 4, or a light vegetarian lunch for 2 served with an assortment of salads and plenty of warm bread. Any colour of pepper suggested can be used, but avoid green peppers which are not as sweet.
Use 55 g (2 oz) fresh linguine instead of dried. Fresh linguine will only need to be cooked for 2–3 minutes. * For a more substantial dish, cook an extra 140 g (5 oz) linguine while the peppers are baking and toss with 1 tbsp snipped fresh chives. Serve as a base for the peppers. * To make a tasty supper for 2, thoroughly drain and flake 1 can tuna fish in brine, about 100 g, and add it to the egg mixture. Serve 2 pepper halves per person. * Stir 4 stoned green olives, finely chopped, into the egg mixture.
These peppers make an elegant and delicious vegetarian dish. They are a complete meal, since they contain a starch component, protein from the milk and cheese, and several servings of vegetables.
Excellent source of niacin, vitamin A, vitamin B1, vitamin B6, vitamin C, vitamin E. Good source of vitamin B12.
Tasty filling, but I wasn't convinced by the flavour of the parboiled peppers. Next time I might try roasting them instead. - 24 Mar 2010