Peperoni rossi arrostiti (roasted red peppers)

Pepperoni roasted red peppers

The peppers, known as rossi arrostiti in this Italian, are cooked slowly which makes them wonderfully sweet

By , 21 September 2015

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Pepperoni roasted red peppers
  • 1 Hour 10 Mins
  • Serves: 4
  • Price: £1.30 per serving
Nutritional Info
Each 222g serving contains
  • Energy

    661KJ

    158KCAL

    8%
  • Fat

    10.4g

    med

    15%
  • Saturates

    1.6g

    low

    8%
  • Sugars

    10.2g

    low

    11%
  • Salt

    0.67g

    low

    11%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 298kJ/71kcal.
Ingredients
  • 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
Method
  • 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.