Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson
Episode: The Air Race
Save Recipe Print
1 hr 10 min
10 min
1 hr
8 servings



Make the aubergine puree by grilling the aubergines until the skins are charred and starting to blister which should mean that the pulp inside is soft. Leave to cool slightly then remove the skin by rubbing gently under cold water. In a blender or food processor liquidize with the olive oil and then blend in the garlic, lemon juice, 2 tablespoons parsley, salt and pepper. Pour the puree into a bowl.

Preheat the oven to 350 degrees F.

Cut the peppers in half, remove the stalk and seeds, brush the inside with the remaining olive oil and bake in the oven for about 30 minutes. A quarter of an hour before serving, fill the pepper halves with the aubergine puree, replace in the oven to warm through.

After 15 minutes remove the peppers from the oven, sprinkle with remaining parsley and serve with plain toasted bread fingers.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Stuffed Peppers

Recipe courtesy of Robert Irvine

Roasted Red Peppers

Recipe courtesy of Ina Garten

Stuffed Poblano Peppers

Recipe courtesy of Alex Guarnaschelli

Stuffed Green Peppers

Recipe courtesy of Food Network Kitchen

Mini Stuffed Peppers

Recipe courtesy of Trisha Yearwood

Greek-Style Stuffed Peppers

Recipe courtesy of Ellie Krieger

Quick and Easy Roasted Red Pepper Pasta

Recipe courtesy of Ree Drummond

Fresh Corn Casserole with Red Bell Peppers and Jalapenos

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories