Simple Stuffed Roast Peppers
These are so handy because they’re great as a vegetarian option or as a side dish with chicken and fish. I love them cold, sliced on lentils or a salad. Or even as a starter, with the option of some fried pancetta on top.
|4||red peppers, halved and deseeded|
|2||garlic cloves, crushed|
|anchovy fillets, optional (1 for each adult’s pepper-half)|
|a few||fresh basil leaves, torn|
Pre-heat your oven to 180°C (fan), 200°C, gasmark6 and place the pepper halves on a lightly oiled roasting tray.
Then skin the tomatoes by immersing them in a bowl of boiling water for 5 minutes. Remove and, using a tea towel, rub off the skins. (Frankly, I am lazy and often leave the skins on.)
Quarter the tomatoes and divide them and the garlic between the pepper halves.
If using, roughly chop the anchovies and add 1 fillet per half pepper.
Generously dribble olive oil over and into the peppers (about a dessert spoonful
each). Bake for 45 minutes in total, but 10 minutes before they come out, crumble in the goat’s cheese and torn-up basil leaves.
Babies and kids: Be careful: they come out of the oven very hot, so let them sit for a bit before little mouths taste them.