Stuffed green peppers and romesco

By Angelica Golten and Holly Hayes
Stuffed green peppers and romesco

Back in October we hosted a night of SIPS and friends at Tasca Pete in Lisbon. We invited our friends, Angelica Golten and Holly Hayes who created a one-off menu for the occasion to pair with our selection of wines. The dinner was sold out within a few hours of releasing, so many unfortunately missed out on the magic that was made on that balmy night in the hills of Alfama. So we decided to share one of their beloved recipes with our community. The wines we chose to pair with the dish on the night are listed at the end of the recipe. 


Green peppers 
250g Ricotta or Requeijão 
Fresh tomatoes
A drizzle of olive oil 


200g skinned almonds
3 tbsp Sherry vinegar
400g Roasted and skinned red peppers / can also use jarred piquillo variety
Clove of garlic, grated
Olive oil
A pinch of sea salt 


1. To make the romesco, simply blitz all ingredients together with a hand blender or food processor. Add enough oil for a luscious mouthfeel and enough sherry vinegar to make it sing. Season with sea salt and black pepper.

2. To make the tomato jam first skin the tomatoes by cutting a little cross in the bottom of each tomato - piercing the skin but not deep into the flesh. Next plunge them into boiling water for 30 seconds and then into a bowl of ice water. The skin should peel away easily. Roughly chop and cook down with a little oil in a pan for 10 minutes, or until delicious and jammy. Set aside to cool.

3. Season your ricotta with salt and pepper to taste and ripple the tomato jam through it.
4. Gently stuff each pepper with the mixture and drizzle the peppers with olive oil.

5. Bake at 170 degrees for 20 mins or until the peppers are slightly blistered and collapsing, they should look delicious with the filling just oozing out.

6. Serve on a bed of romesco sauce and finally scatter more roasted and chopped almonds and some olive oil over the dish. Enjoy.


By Angelica Golten and Holly Hayes.
Photography by Luisa Bravo.