In this simple recipe, peppers are halved, roasted and then stuffed with anchovies, tomatoes, garlic and oregano. Serve with grilled fish or baked chicken for a relaxed Mediterannean dish.
- 4 red peppers
- 8 cherry tomatoes
- 16 anchovy fillets, drained, oil reserved
- 2 garlic cloves
- 2 tbsp. olive oil
- 2 tsp. fresh oregano leaves
- Salt and pepper
Slice the peppers in half through the stem. Scoop out the seeds and pith. Place into a baking tray cut side down. Drizzle with anchovy oil and roast in a 180C oven for around 40 minutes.
Meanwhile, slice the tomatoes in half. Thinly slice the garlic cloves. Flip the peppers cut side up. Put 2 tomato halves, a few garlic slices, 2 anchovy fillets, a little oregano, salt and pepper into each pepper. Drizzle with the oil.
Put the tray back into the oven and bake for another 30 minutes, or until the tomatoes are soft and juicy.