Colourful peppers are baked with a topping of breadcrumbs, Pecorino cheese, almonds, basil, capers and sultanas. This versatile dish is a nice side, or even a vegetarian main with some salad or couscous.
Deborah Lo Scalzo
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8 green, yellow and red peppers
2 tablespoons oil
1 chopped garlic clove
2 tablespoons bread crumbs
2 tablespoons grated Pecorino Romano cheese
3 tablespoons passata
1 tablespoon capers
1 tablespoon sultanas
salt and freshly ground black pepper
1 small bunch of chopped basil
1 tablespoon chopped almonds
Method Prep:15min › Cook:30min › Ready in:45min
Cut the peppers in half lengthways. Remove the seeds under running water and then dry them well.
Add some of the oil to a baking dish. Place half the peppers in the dish and sprinkle half of all the other ingredients on top, finishing with some oil. Repeat with the remaining ingredients. Cover the dish with foil.
Bake in the oven at 180 C / Gas 4 for about 30 minutes. This dish can be served either hot or cold.