I eat these all the bloody time. Roasted peppers are my go-to quick and healthy dinner for when I just want to shove something in the oven and leave it to it's own devices. The trick to these are slow roasting the peppers so they go sweet and caramely in flavour and using lots of fresh garlic.
This recipe is a celebration of fresh mediterranean flavours - anchovies, tomatoes, olive oil and garlic.
I like them alongside a crispy salad and some pulses like lentils or grains such as couscous.
If you don't like anchovies you could swap for salty capers or even chorizo sausage (but anchovies are delicious, so give em a go)
Serves 2
2 red peppers halved (stalks left on)
2 beef tomatoes (quartered) or 5 cherry tomatoes (halved)
2 tablespoons olive oil
4 tinned anchovies
2 clove sliced garlic
2 tablespoons balsamic vinegar
1 handful pine nuts
Method:
Preheat the oven to 180°C/gas mark 4/ 350°F
Halve the red peppers and scrape out the seeds
Stuff with the tomatoes, anchovies and garlic (if using cheese add this after the peppers have been in the oven for 15 minutes
Drizzle with olive oil and balsamic vinegar
Season with salt and pepper and bake in oven for 25-30 minutes
Toast the pine nuts and sprinkle on to serve