Stuffed Summer Peppers
From the kitchen of Antony Worrall Thompson (Food and Drink).
This is good for a relaxing dinner. Serves 4. Anchovies were removed from the original recipe because anchovies are gross.
- 2 medium red peppers
- 2 medium yellow peppers
- 4 garlic cloves, peeled and finely chopped
- 8 plum tomatoes, skinned (see tip)
- handful of fresh basil leaves
- salt and freshly ground black pepper
- 4 tbsp extra virgin olive oil
- 2 × 125g/4oz tubs buffalo mozzarella cheese, sliced
- Preheat the oven to 220C/425F/Gas7.
- Cut the peppers in half lengthways, carefully cutting through the stem so it remains with each half pepper. Core and de-seed the peppers.
- Lightly oil an oven tray and arrange the peppers, cut side up, onto the tray. Place a little sliced garlic in the base of each pepper. Cut the tomatoes in half and scoop out the seeds, if required.
- Place some basil leaves into the bottom of each pepper. Season with salt and pepper. Stuff the tomato halves into each pepper and drizzle over the olive oil.
- Carefully pour a splash of water into the baking tray around the peppers (this will assist with steaming the peppers). Place in the oven and cook for 45 minutes.
- Arrange the mozzarella on top of the tomatoes. Return the tray to the oven, for about 3-4 minutes, until the cheese begins to melt.
- Lay the salad leaves onto the base of a plate and top with the peppers. Serve immediately.
Tip: To skin the tomatoes, make a little cross on top of each tomato. Place in a large bowl of boiling water for 20 seconds if ripe (40-45 seconds if unripe). The skin should come away easily.