Baked Red Peppers
This recipe creates a flavorful and vibrant roasted red pepper dish that bursts with the freshness of tomatoes, a kick of garlic, and a hint of chili. By combining these simple ingredients and baking them to perfection, you'll achieve a delightful balance of textures and tastes. The peppers are tender, yet still hold their shape, making each bite a delightful experience. Serve these roasted red peppers as a delicious side dish or a standalone appetizer for a satisfying meal.
— Constant Cookbook
Ingredients
- 4 Red peppers halved length ways and de seeded
- 4 Tomatoes quartered and de seeded
- Garlic from a tube
- Chillie from a tube
- Good olive oil
- Salt and Fresh ground pepper
Instructions
- Set the oven to 180
- Place the peppers in a baking tin with scrunched up foil to support them ( stops the filling running out)
- Chop the toms into chunks and level fill each half of pepper
- A squirt of garlic and a squirt of chillie in each, Steady with the chillie!!
- Fill each with olive oil
- Sprinkle with a little salt and some pepper
- Cover with foil
- Put in the oven for around 1 hour, but check after 40 mins
- Peppers should be soft but not totally collapsed
Yield
Makes 8 pieces
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