Herb-Filled Peppers on Warm Crusty Bread

 

2 large Bell Peppers, cut in half, seeds and membrane removed

5oz. Broad Beans in pods, shelled

40g Butter

2 cloves of garlic, minced

60g onion, minced

2 handfuls of Sorrel, finely chopped

½ bunch Cilantro

30g chervil

30g basil

30g chives

2 T. Olive Oil

Baguette

Parmesan

Fluer de Sel

 

To skin the broad beans, plunge them into lightly salted boiling water for 3 minutes, then refresh in cold water, and drain. Remove and discard the skins. Chop the beans finely and set aside. To assemble the filling, melt the butter in a sauté pan over low heat. When the butter starts to foam, add the garlic and onion and. after a few minutes the broad beans. When these ingredients have softened slightly, add the sorrel, the coriander, chervil, basil and chives, and stir to distribute the ingredients evenly. Season to taste with salt, then set aside to cool on a plate. To make the peppers easy to peel, blister their skins evenly beneath a hot grill, turning them with a skewer. Wrap them briefly in a cold damp kitchen towel, then peel them. Spoon the filling into the peppers and transfer them to a shallow roasting pan smeared with the olive oil. Bake in a preheated 200’C (400°F, Gas Mark 6) oven. When – after about 20 minutes the filling is cooked, remove the peppers from the oven and turn it off.  Cut the bread in half lengthways, then across, to make 4 rectangles about 13cm (5inches) long. Put the peppers on top and return them, in the roasting pan. to the warm oven for 30 minutes, leaving the door of the oven wide open. Just before serving, adjust the seasoning and scalier with shavings of Parmesan. Offer the peppers with a mesclun salad