This is a recipe which was given to me by a colleague and friend at work and I couldn’t wait to try it. Mark is hugely passionate about everything Italian and loves good food, so I just knew these oven roast stuffed peppers were going to be great. Turns out they were super easy to make and tasted absolutely amazing! We cooked them as a starter for 2 before our risotto on a cold and wet Sunday evening.
Equal amounts of red, yellow or orange peppers (1 whole pepper per person)
Sun dried tomato paste
Sun dried tomatoes (preserved in oil)
Cherry or small plum tomatoes
Dried oregano (we used Italian herb seasoning)
Fresh basil leaves
Fresh ground black pepper
- Cut the peppers in half lengthwise and remove any pith and seeds. Place in an ovenproof dish, in each pepper half put, one anchovy fillet, 1 teaspoon of sun dried tomato paste, 1 sun dried tomato, three cherry tomatoes, a drizzle of olive oil and a grating of black pepper.
- Cover with foil and bake in the oven at 200 Celsius for app 20 mins. Remove from the oven (at this point the peppers can be left for up to an hour). Add three cubes of feta cheese and a sprinkling of oregano to each pepper half and put back in the oven without the foil for app 20 mins.
- Remove from the oven top with a small amount of grated parmesan and a couple of basil leaves, serve half a red and half a yellow pepper to each person with freshly baked Italian bread.