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Red peppers stuffed with cherry tomatoes, anchovies and capers

Name: Red peppers stuffed with cherry tomatoes, anchovies and capers
Yield: 10 - 12
Ingredients: 6 large ripe red bell peppers; 60 – 72 cherry tomatoes; 48 thin slices of garlic; 12 anchovies; 48 capers; fresh origanum leaves; 12 fresh basil leaves, plus extra to garnish; olive oil

June 18, 2008 (Last Updated: January 11, 2019)

Red peppers stuffed with cherry tomatoes, anchovies and capers recipe

This makes a lovely colourful starter. Serve it with fresh bread to mop up the juices. You can also use a combination of red and yellow peppers for extra colour, but don’t use green pepper.

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Red peppers stuffed with cherry tomatoes, anchovies and capers

Serves: 10 - 12

Cooking Time: 1 hr 20 mins

Ingredients

6 large ripe red bell peppers
60 – 72 cherry tomatoes
48 thin slices of garlic
12 anchovies
48 capers
fresh origanum leaves
12 fresh basil leaves, plus extra to garnish
olive oil

Instructions

Preheat the oven to 180°C.

Slice each pepper down the middle and scoop out any pips and membranes. Leave the stalk intact. Place in a shallow casserole dish so that they fit snugly.

Place 5 – 6 cherry tomatoes and 4 slices of garlic in each half. Drape an anchovy over each half and place 4 capers on top.

Stuff a few origanum leaves into each and top with a fresh basil leaf. Drizzle with olive oil and bake for 1 hour.

Leave to rest for 10 minutes, then garnish with fresh basil leaves and serve with fresh bread.