Roasted Red Peppers

An tasty, attractive snack or side-dish – ideal as a vegetarian offering.

Difficulty:👍👍

Cost: ££

Serves 4 people


6 red peppers
9 medium tomatoes or 12 cherry tomatoes
6 cloves garlic, peeled and finely copped or minced
6 dessertspoons of olive oil
Freshly milled black pepper

  1. Preheat the oven to 190°C
  2. Prepare the peppers by cutting in half and removing the seeds but leaving the stalks intact (they’re not edible but they do look attractive and they help the pepper halves to keep their shape). Lay the pepper halves in a lightly oiled roasting tray.
  3. Cut the tomatoes into wedges.
  4. Stuff the peppers with the garlic and tomatoes.
  5. Spoon 1 dessertspoon of olive oil into each pepper. Season with pepper.
  6. Place the tray on a high shelf in the oven for the peppers to roast for 50 minutes to 1 hour.

Method

  1. Preheat the oven to 190°C
  2. Prepare the peppers by cutting in half and removing the seeds but leaving the stalks intact (they’re not edible but they do look attractive and they help the pepper halves to keep their shape). Lay the pepper halves in a lightly oiled roasting tray.
  3. Cut the tomatoes into wedges.
  4. Stuff the peppers with the garlic and tomatoes.
  5. Spoon 1 dessertspoon of olive oil into each pepper. Season with pepper.
  6. Place the tray on a high shelf in the oven for the peppers to roast for 50 minutes to 1 hour.

Ingredients

6 red peppers
9 medium tomatoes or 12 cherry tomatoes
6 cloves garlic, peeled and finely copped or minced
6 dessertspoons of olive oil
Freshly milled black pepper

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