This makes a lovely colourful starter. Serve it with fresh bread to mop up the juices. You can also use a combination of red and yellow peppers for extra colour, but don’t use green pepper.
Red peppers stuffed with cherry tomatoes, anchovies and capers
- 6 large ripe red bell peppers
- 60 – 72 cherry tomatoes
- 48 thin slices of garlic
- 12 anchovies
- 48 capers
- fresh origanum leaves
- 12 fresh basil leaves, plus extra to garnish
- olive oil
Preheat the oven to 180°C.
Slice each pepper down the middle and scoop out any pips and membranes. Leave the stalk intact. Place in a shallow casserole dish so that they fit snugly.
Place 5 – 6 cherry tomatoes and 4 slices of garlic in each half. Drape an anchovy over each half and place 4 capers on top.
Stuff a few origanum leaves into each and top with a fresh basil leaf. Drizzle with olive oil and bake for 1 hour.
Leave to rest for 10 minutes, then garnish with fresh basil leaves and serve with fresh bread.
To drink: Without thinking twice – Iona Sauvignon Blanc 2007.