Peperoni rossi arrostiti (roasted red peppers)

Pepperoni rossi arrostiti (roasted red peppers)

The peppers in this Italian dish are cooked slowly, which makes them wonderfully sweet.

By , 21 September 2015
Pepperoni rossi arrostiti (roasted red peppers)
  • Ready in: 70 mins
  • Serves: 4
  • Price: £1.30 per serving
Nutritional Info
Each 222g serving contains
  • Fat 10.4
  • Sat Fat 1.6
  • Sugar 10.2
  • Salt 0.67
  • Cals 158
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 298kJ/71kcal.
  • 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.