Monthly Meal Idea: Piedmontese Peppers with Anchovies
Serves 4
Preparation: 10 minutes
Cooking: 25-30 minutes
4 red peppers
2 garlic cloves, sliced
50g/2oz pitted black olives, chopped
4 anchovy fillets, rinsed, drained and chopped
1 tablespoon capers, rinsed and drained
4 Plum tomatoes, halved
3 tablespoons organic extra virgin olive oil, plus more for greasing
Large handful of fresh basil, roughly chopped
2 tablespoons fresh oregano, roughly chopped
Preheat the oven to 220°C/425°F/Gas 7. Halve the peppers and remove the seeds but not the stalks. Place the peppers skin side down on a lightly oiled baking sheet.
Place slices of garlic inside each pepper half, scatter with the olive and anchovy pieces and the capers, then top each with a plum tomato half, cut side down. Drizzle with the oil and bake for ten minutes.
Reduce the oven setting to 20°C/400°F/Gas 6 and continue baking for a further 15-20 minutes until the peppers and tomatoes are tender.
Serve the peppers hot or cold, scattered with the fresh herbs.
(Recipe taken from my cookbook, Healthy Eating for the Menopause)