Page title and description
Meat mains
Stuffed peppers
These Piedmont-style roasted peppers are easy to construct and have a marvelous, vibrant flavour. They're much improved if left for a couple of hours after cooking to let the tastes develop. Eat as a starter or a light meal, with bread to sop up the oil and juices.
Ingredients
- 2 peppers
- 4 cherry tomatoes
- 4 anchovy fillets
- 4 tsp capers
- olive oil
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
20 min
PT20M
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Step 1
Preheat oven to 200°C/Gas 6.
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Step 2
Cut the red peppers in half, scoop out the seeds and put a cherry tomato, an anchovy fillet and a teaspoon of capers in each half.
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Step 3
Drizzle with olive oil, season and then roast for about 20 minutes, until the peppers are soft and slightly coloured. Serve warm.