hugh fearnley-whittingstall's chillies stuffed with beans

To be honest, given the extreme faffiness this recipe entails I wasn't entirely sure I'd ever venture down this path again. However the irresistible combination of spotting some vaguely poblano-esque peppers reduced in Waitrose, the truth that roasting peppers isn't exactly hard, and the fact yesterday was pretty much spent entirely in a meat-and-alcohol-fuelled street party haze, means we're sort-of detoxing. And is there anything more detoxing than pulse-stuffed peppers with salad?

As it turns out, I was right to be sceptical and I should really pay attention to my dull, throbbing brain as Romano peppers are even more of a pain in the arse to roast and stuff without falling apart than normal bell peppers. Look at that middle one - and that had the most skin left on it to try and keep it together! It's still nice once made, but I remain on the fence.

Interestingly enough, whilst I'm cocking about with capsicums, Gok is presenting a totally uncharacteristically interesting show about cooking Chinese food. Not only is he not annoying and going on about bangers, presumably because he dad doesn't have any, but the food looks amazeballs. Any thoughts?

Wine time
Naturally we start on the water, but because we're total lushes we end up on the Rose which isn't a terrible match at all - the drier, the better.

sources
chillies stuffed with beans - Hugh Fearnley-Whittingstall, River Cottage Veg Everyday!, p36