Ingredients
- 6 red peppers
- 400g (13oz) cherry tomatoes, halved
- 200g (6 1/2oz) feta, crumbled
- 3 slices rustic white bread, crusts removed, cut into 1cm
(1/2in) cubes
- 3 anchovies, chopped
- 2 cloves garlic, chopped
- 2tbsp roughly chopped fresh basil
- 2-3tbsp olive oil
- 2tsp balsamic vinegar
Method
- Heat the oven to 180°C (gas mark 4). Cut off the tops of the
peppers and scoop out any seeds or pith with a spoon.
- Put the rest of the ingredients in a bowl and mix gently to
combine. Season with salt and plenty of pepper.
- Fill each pepper with an equal amount of the mixture, place
them in a roasting tin and bake for 35 minutes, or until they have
softened and coloured. Replace the pepper tops about 10 minutes
before the end of cooking.
Top tips
If you prefer, slice the peppers in half lengthways and fill (as
described) with the mixture, to give you 12 halves.
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