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Stuffed red peppers
May Simpkin

Roasted Mediterranean Stuffed Red Peppers

These vibrant stuffed red peppers have graced my meals time and time again over the years! They are a perfect addition, whether it’s a casual weekend family meal or mid week supper with friends and of course, amazing with a bbq. As well as being incredibly tasty, they’re a nutritious addition to any meal, providing at least 2 of your 7-a-day in just one half! They work equally well as a meal on their own with some crusty bread and a green salad and can be prepared in advance and kept in the fridge until you’re ready to pop them into the oven.
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Course: Main Course, Side Dish
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

Making these Stuffed Red Peppers, you’ll need:
  • 4 large red peppers halved lengthways and seeds removed, taking care to leave the green stalk
  • Handful of small cherry tomatoes for each half
  • 1 small clove garlic for each half
  • Fresh Basil leaves
  • Olive oil
  • Salt & Pepper to season

Method
 

  1. Cut each pepper in half lengthways, taking care to half the stalk carefully. Remove the seeds, again taking care not to remove the stalk.
  2. Fill each pepper with halved cherry tomatoes, so that they are reasonably well packed.
  3. Finely chop the garlic and scatter around a teaspoon into each pepper
  4. Scatter with torn basil leaves and season with salt & pepper
  5. Finally drizzle olive oil into each pepper half and arrange on a baking tray.
  6. Bake in the oven for 45mins at 180 degrees until the edges are browned.
Arrange on a serving plate and be sure to include the juices which are full and flavour are perfect to “mop” with some fresh crusty bread!