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Print 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 & pepper

Method

  1. Preheat oven to 200°C/Gas 6.
  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.
  3. Drizzle with olive oil, season and then roast for about 20 minutes, until the peppers are soft and slightly coloured. Serve warm.
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