© J Sainsbury plc 2020
Photo: Laura Edwards
Sicilian baked red peppers
These peppers are good served warm or at room temperature, making them great for a buffet or picnic
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Ready in 1 hour 15 minutes
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Cooking time 55 minutes
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Prep time 20 minutes
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Makes 6 peppers
Ingredients
- 3 large red peppers, washed
- 3 tbsp extra-virgin olive oil, plus a little extra
- 12 vine cherry tomatoes, washed and halved
- 2 garlic cloves, peeled and thinly sliced
- 1 small red chilli, washed, deseeded and finely chopped
- 2 tsp baby capers, drained and rinsed
- 9 black olives, pitted and halved
- 125g buffalo mozzarella, drained and diced
- 14g fresh basil leaves, washed, to garnish
Method
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1
Preheat the oven to 180°C/fan 160°C/gas mark 4. Cut the peppers in half through the stalks and remove the core and seeds. Lay cut-side up in a lightly oiled shallow roasting tin.
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2
Divide the halved tomatoes, garlic slices, chopped chilli, capers, olives and half the mozzarella, if using, between the pepper halves. Drizzle ½ tbsp oil into each one.
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3
Season well and bake for 50 minutes. Remove from the oven and, if using, divide the remaining mozzarella between the peppers. Return to the oven for a further 5 minutes until the cheese has melted slightly. Lift the peppers out of the tin on to a warm serving platter. Spoon over the juices from the tin and scatter with basil leaves.
