There always seems to be an odd pepper lurking in the back of the fridge salad drawer. Sometime a recipe calls for a crisp, crunchy fresh pepper but this recipe works great with ones which have started to soften already. The filling is a traditional Italian meat recipe, similar to bolognese but without the tomato based sauce. The mixture can be made up to a day in advance and kept chilled until ready to use. Try using a mixture of red, yellow and orange peppers for a colourful and tasty family supper.
