Stuffed Baby Peppers

|If you can't find baby peppers use four normal-sized or Romero peppers. You can substitute Provolone with Gruyere cheese. |bell pepper chives|8 peppers2 potatoes boiled and mashed85g provolone cheese cut into very small cubes1 egg3 tablespoon chives finely choppedolive oilsalt and pepper|Preheat the oven to 200C/400F/Gas 6.Remove the stalks from the peppers and set aside. With a small sharp knife remove the white membrane and seeds from inside the peppers taking care not to tear the fleshMix together the mashed potatoes provolone parmesan egg chives and some salt and pepper. Using a teaspoon fill the peppers three-quarters full with the mixture and then put the stalks back in place like a stopper. Pack the peppers tightly into an ovenproof dish drizzle with olive oil and bake for about 30 minutes until tender. Serve immediately with a good green salad. They are also delicious eaten cold.|20.00 minutes|4|BBC