Having just spent a week in Sardegna, Italy, I cooked this Mediterranean Stuffed Pepper Recipe, (click words for link to recipe) with a Sardegna twist (photo above).
Fregola pasta (originated from Sardegna) replaced the cous cous, which was meant to be inside the lightly fried, juicy peppers; subtle tasting, soft mozarella complimented the dish, despite bitter feta cheese having been recommended in the recipe: the olives provided the required sourness instead.
I would use this dish to accompany a refreshing side salad, or as a main dinner dish, depending on the size of peppers purchased; as you can see, the ones we bought were rather large! Two halves were perfect for a single portion.
It’s a simple, quickly prepared dish. A combination of a variety of textures, colours and tastes; a dish which is very adaptable to accomodate different tastes. Highly advise you to consume under the blissful summer sun, either on holiday or in the comfort of your own home.