Stuffed and roasted red peppers

The Easter holidays are on the way and then, hopefully, a long, hot summer of BBQ’s and delicious salads.  This stuffed pepper recipe is one of my favourites for the summer table. It’s very easy to make and tastes stunning – the anchovy, tomatoes, herbs and garlic create a sauce inside the pepper so serve it with something like crusty bread or couscous to soak up the juices.

Stuffed, roasted peppers

You will need…

  • 4 large red bell peppers, halved – serves 4 as a starter or 8 buffet-style
  • 8 anchovies, finely chopped
  • 4 cloves of garlic, thinly sliced
  • 8 cherry tomatoes, halved
  • 8 basil leaves
  • 8 teaspoons of olive oil
  • 8 teaspoons of sundried tomato paste
  • 8 teaspoons of chopped green or black olives

To make…

  • Preheat the oven to 200°C
  • Halve each pepper, keep the stalk intact and remove the seeds. Place them in a lightly oiled baking dish.
  • Add to each half a whole chopped anchovy, 1/2 a chopped clove of garlic, a basil leaf, a teaspoon of sun-dried tomato paste, a teaspoon of chopped olives and top with two halved cherry tomatoes. Pour over a teaspoon of olive oil.
  • Roast for 30 minutes, remove from the oven and serve warm.

Whats4teaMum?To buy a copy of my recipe book “Whats4teaMum?” Favourite recipes from the Pigeon Cottage Kitchen – click here

About Janet Davies @pigeoncottage

Food lover, author, cook!
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