Baked Red Peppers
This recipe for Stuffed Peppers with Tomatoes is a colorful and flavorful dish that combines the sweetness of red peppers with the tangy taste of ripe tomatoes. The peppers are generously filled with a mixture of tomatoes, garlic, and a hint of chili, all drizzled with olive oil and seasoned with salt and pepper. Roasted to perfection in the oven, these stuffed peppers make a satisfying and delicious 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 half inch squirt of garlic and the same of chillie in each, Steady with the chillie!!
- Half Fill each pepper with olive oil
- Sprinkle with a little salt and some pepper
- Cover with foil and put in the oven for around 1 hour, but check after 40 mins
- Peppers should be soft but not totally collapsed
Yield
Serves 4
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