Ingredients

The following ingredients have 4 Servings
  • 2 red peppers
  • ~1 1/2 cups (300g) cherry tomatoes
  • 1 garlic glove
  • 4 anchovies
  • 4 large basil leaves
  • 1 1/2 tbsp olive oil
  • Salt and pepper to season

Instruction

  • Preheat the oven to 180°C/350F/gas mark 4. Cut the peppers in half and remove the white and seeds inside. Rub the peppers lightly in olive oil and place in a baking dish.
  • Finely slice the garlic clove and add equal slices into each pepper half. Add one anchovy fillet torn up into pieces to each pepper then add a torn up basil leaf.
  • Cut the cherry tomatoes in half, season with a pinch of salt and pepper and a drizzle of olive oil. Stuff each pepper with the tomatoes.
  • Roast in the oven for 20-25 minutes until the peppers are soft. Serve hot or cold with salad.