Roasted Peppers with Tomatoes, Garlic and Capers
Info
Preparation Time
Cooking Time
Difficulty
Servings
Ingredients
2 Red Peppers
3-4 ripe Tomatoes
1 Clove Garlic
2 Anchovy Fillets From a jar or tin (optional. Leave these out for a vegetarian/vegan dish)
1 teaspoon Capers
2 teaspoons Olive Oil
Freshly Ground Black Pepper
- Preheat the oven to 180°C or 170°C Fan.
- Prepare the peppers by cutting them in half from top to bottom through the stem. Carefully remove the seeds and white “ribs” inside the peppers without cutting through the outside skin.
- Cut the tomatoes into quarters or wedges, if large, removing the green stem.
- Finely slice the garlic clove.
- Wash any salt or oil off the anchovies and finely chop them (if using them).
- Divide the tomatoes, garlic slices, chopped anchovy and capers between the pepper halves and drizzle over half a teaspoon of oil per pepper half.
- Roast the peppers in the oven for 40-50 minutes, until the pepper is soft and the edges slightly brown and crispy. Serve on their own or with a green salad.
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nice food