Pepperoni roasted red peppers
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- 4 red peppers
- 12 baby plum tomatoes (or cherry tomatoes), halved
- 2 tbsp small capers in vinegar, drained
- 1 clove garlic, sliced
- 8 anchovy fillets in olive oil, drained
- 8 fresh basil leaves
- 50ml extra virgin olive oil
Pre-heat the oven to 150C/130C Fan/Gas 2. Cut the peppers in half lengthways (keep the stems on for decoration if you like). De-seed. Season with sea salt and freshly ground black pepper.
Arrange the pepper halves, cut-side up, on a wire rack set on a baking sheet. Put three tomato halves, cut-side up, in each pepper half. Divide the capers, garlic slices, anchovy fillets and basil leaves between the peppers, then drizzle a little olive oil over each one.
Bake for 1 hour until the peppers are soft all the way through, but still moist. They should look similar to sun-dried tomatoes. Serve warm as a starter or side.