• 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

    Serves: 10 - 12
    Cooking Time: 1 hr 20 mins


    • 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.