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Stuffed Summer Peppers

Source of Recipe

Marla


Recipe Introduction

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.

List of Ingredients


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
4tbsp extra virgin olive oil
2 4oz tubs buffalo mozzarella cheese, sliced
16 anchovy fillets, drained





Recipe

Methods
1. Preheat the oven to 220C/425F/Gas7.
2. Cut the peppers in half lengthways, carefully cutting through the
stem so it remains with each half pepper. Core and de-seed the
peppers.
3. 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.
4. 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.
5. 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.
6. Arrange the mozzarella on top of the tomatoes. Place the anchovies
over the peppers in a criss-cross fashion and return the tray to the
oven, for about 3-4 minutes, until the cheese begins to melt.
7. Lay the salad leaves onto the base of a plate and top with the
peppers. Serve immediately.