Baked Stuffed Red Peppers
Makes 2 cups
4 red peppers
1 punnet of cherry tomatoes
1 pot/bunch of basil
4 anchovy filets chopped and soaked in milk – chopped
1 clove of garlic – sliced thinly
20 capers
Lite balsamic dressing
METHOD
- Cut peppers in half lengthways
- Leave stalks on for a nice presentation
- Take out seeds and membrane
- Place skin side down into a baking dish*
- In each pepper half put in the following;
– ½ an anchovy fillet
– 5 capers
– 3 basil leaves
– Couple of slivers of garlic
– 3-4 cherry tomatoes
- Bake in the oven at 180o for 30 minutes
- Sprinkle a small amount of balsamic dressing over each
- Add a basil leaf to garnish
