Recipes
Pepperoni roasted red peppers
The peppers, known as rossi arrostiti in this Italian, are cooked slowly which makes them wonderfully sweet
The peppers, known as rossi arrostiti in this Italian, are cooked slowly which makes them wonderfully sweet
Cook: 1 Hour 10 Mins
Serves: 4
Price: £1.30 per serving
Nutritional Information
Each 222g serving contains
Energy
662kj
158kcal
662kj
158kcal
8%
Fat
10.4g
10.4g
Med
15%
15%
Saturates
1.6g
1.6g
Med
8%
8%
Sugars
10.2g
10.2g
Med
11%
11%
Salt
0.67g
0.67g
Med
11%
11%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
298kj/71kcal
Typical energy values per 100g:
298kj/71kcal
Ingredients
4 red peppers
12 baby plum tomatoes (or cherry tomatoes), halved
2 tbsp small capers in vinegar, drained
1 clove garlic, sliced
8 anchovy fillets in olive oil, drained
8 fresh basil leaves
50ml extra virgin olive oil
Method
1
Pre-heat the oven to 150C/130C Fan/Gas 2. Cut the peppers in half lengthways (keep the stems on for decoration if you like). De-seed. Season with sea salt and freshly ground black pepper.
2
Arrange the pepper halves, cut-side up, on a wire rack set on a baking sheet. Put three tomato halves, cut-side up, in each pepper half. Divide the capers, garlic slices, anchovy fillets and basil leaves between the peppers, then drizzle a little olive oil over each one.
3
Bake for 1 hour until the peppers are soft all the way through, but still moist. They should look similar to sun-dried tomatoes. Serve warm as a starter or side.