This is saintly heaven with seven varieties of vegetables, plus fresh herbs and spices. All of which your body will thank you for and it will keep your doctor happy too.

1. Spicy potato and peas
2. Leek, sweetcorn and herbs
3. Courgette, carrot and green beans

You need two red, green, yellow or orange peppers, cut in half for the large or the top off a small one. In my case one was large and the other small – misshapen too but that’s one of the pleasures of local produce in Andalucía as they may not look uniform in size or colour but they do taste like peppers.

Firstly, brush your peppers inside and out with olive oil. Use your hands if you don’t have a pastry brush.

If you fancy a single, larger pepper instead of smaller stuffed ones, my Stuffed Pimiento Palermo Rojo is built for exactly that.

Spicy potato and peas

Boil a large potato with a good pinch of turmeric, a bay leaf and a peeled clove of garlic. When done remove the bay leaf and mash the potato and garlic with a little milk and olive oil until you have a smooth consistency – no lumps. It helps if you have a potato ricer.

Meanwhile grind a few coriander and cumin seeds then add a little garam masala, chilli powder, and white pepper. Stir it through the mash.

Now add a handful of frozen peas and stir them through too.

When the mash has cooled pile it into a pepper then sprinkle with grated parmesan cheese.

Leek, sweetcorn and herbs

Gently sauté sliced leek in a little olive oil for a few minutes until it has started to soften. Add a small tin sweetcorn* and a variety of fresh herbs, basil, parsley and coriander. Add white pepper stirring through.

When the mixture has cooled spoon into another pepper and sprinkle with grated parmesan cheese.

*You may wish to rinse the sweetcorn in a sieve under running cold water to remove the salt and sugar and other preservatives (Sodium Benzoate for example).

Courgette, carrot and green beans

Grate a small courgette, small onion and one medium carrot into a bowl. Add finely chopped garlic and some white pepper. Mix well.

Gently sauté the sliced mixture in a little olive oil for a few minutes until it has started to soften.

When the mixture has cooled spoon into another pepper and sprinkle with grated parmesan cheese.

Preheat your oven to Gas 5 | 375°F | 190°C | 170°C (fan)

Place the peppers onto a baking sheet and grind some black pepper corns over and place in the oven for 40 minutes checking that all is looking good after 30 minutes.

Serve with tomato and chilli chutney.

If you'd rather keep it simple and unstuffed, my Piperade Andalusia is a good rustic alternative.

This recipe is part of my Veg, Fruit & Pulses collection. It joins a growing collection of vegetable, fruit and pulses recipes — from stuffed peppers to bean salads and the odd tagine — in my complete Veg, Fruit & Pulses Hub.

Wonky photos, proper produce, genuine adventures — The Flexible Chef