If you can’t find baby peppers use four normal-sized or Romero peppers. You can substitute Provolone with Gruyere cheese.
Less than 30 mins preparation time
30 mins to 1 hour cooking time
- Preheat the oven to 200C/400F/Gas 6.
- Remove the stalks from the peppers and set aside. With a small, sharp knife, remove the white membrane and seeds from inside the peppers, taking care not to tear the flesh
- Mix together the mashed potatoes, provolone, parmesan, egg, chives and some salt and pepper. Using a teaspoon, fill the peppers three-quarters full with the mixture and then put the stalks back in place, like a stopper. Pack the peppers tightly into an ovenproof dish, drizzle with olive oil and bake for about 30 minutes until tender. Serve immediately with a good green salad. They are also delicious eaten cold.