Thursday, October 14, 2010


This is one of my all time favourite lunch dishes.  It looks a bit lonely on the plate there, but I usually have it with a green/rocket salad on the side.  I originally encountered the recipe in a Delia Smith book and it was all the rage in the 80s.  It also makes a great starter with some crusty bread.

ROASTED STUFFED PEPPERS - Serves 2 (or one for lunch over two days)

1 large red capsicum
6-8 cherry tomatoes
2 anchovy fillets (it's good with white anchovies too)
1 clove garlic
1 tblsp extra virgin olive oil
salt & pepper
Optional extras:  basil leaves, Meredith Dairy goat's cheese (to which I am hopelessly addicted), or fetta

Preheat oven to 180.
Cut the pepper in half and remove all the seeds but don't cut off the stalks.
Put the halves on a baking tray.
Chop the cherry tomatoes in half and divide between each pepper.
Chop anchovy fillets and add to tomatoes.
Peel garlic cloves, slice thinly place in peppers.
Drizzle with the olive oil, season with a little salt and some pepper and bake for 50 minutes - 1 hour.
Put the cheese and basil on before serving.

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