Remove a thin slice from the top of each of 4 medium-sized (150g) peppers (Romano or bell. I like to use the long Romano style.) Scoop out and discard any seeds and fibres from inside, and reserve the pieces of pepper you have removed. Warm 2 tbsp of olive oil in a shallow pan over a moderate heat, place the peppers cut side down in the oil and cook for 6-7 minutes until their flesh has softened, then turn them over and cook the other side. Try not to let them collapse. Remove from the pan and place cut side up and just nudging one another in a baking dish or roasting tin. Preheat the oven to 200C/gas mark 6. Finely slice the reserved slices of pepper and add to the shallow pan (adding a little more oil if necessary) and cook for 7-8 minutes or so until soft. Make 100g of fresh, white breadcrumbs. Melt about 50g of butter in the pan, add the crumbs to the pan (you can leave the peppers in) and cook until golden and crisp. Roughly chop 100g of halved walnuts and add to the crumbs. Season with salt and pepper and the grated zest of 1 lemon. Chop 1 tbsp of thyme leaves and add to the crumbs. Season, then remove from the pan and set aside. Peel and mash 3 cloves of garlic to a paste. Stir in 150g of tahini paste, 50ml of lemon juice, ½ tsp of salt and 150ml of warm water. Whisk until smooth. Stir the breadcrumb mixture and sauce together. Chop a handful of parsley leaves and mix in, then stuff the filling into the peppers and bake for 25 minutes. Serves 2 This stuffing would also work very well with dumpling squash or hollowed-out butternut. I sometimes make a yoghurt sauce to go with this, adding a little crushed garlic, chopped mint leaves and a spoonful or two of iced water.