Thursday, 4 February 2016
Sicilian Baked Red Peppers
Take this recipe idea, it will serve three as a starter or six as a side dish.
Really flavour-some olives are essential here.
It’s best to buy them whole and remove the stones yourself.
3 large red peppers, washed
3 tbsp extra-virgin olive oil, plus a little extra
12 vine cherry tomatoes, washed and halved
2 garlic cloves, peeled and thinly sliced
1 small red chilli, washed, deseeded and finely chopped
2 tsp baby capers, drained and rinsed
9 black olives, pitted and halved
125 g ball buffalo mozzarella, drained and diced (optional)
1 handful small fresh basil leaves, washed, to garnish
Preheat the oven to 180°C, fan 160°C, gas 4. Cut the peppers in half through the stalks and remove the core and seeds. Lay cut-side up in a lightly oiled shallow roasting tin.
Divide the halved tomatoes, garlic slices, chopped chilli, capers, olives and half the mozzarella, if using, between the pepper halves and drizzle half a tablespoon of the oil into each one.
Season well and bake for 50 minutes. Remove from the oven and, if using, divide the remaining mozzarella between the peppers. Return to the oven for a further 5 minutes until the cheese has melted slightly.
Lift the peppers out of the tin on to a warm serving platter, spoon over the juices from the tin and scatter with basil leaves.
(5.6g carbohydrate per serving)
Recipe idea from here
Now how about a nice Sicilian Wine - a Grillo perhaps?
Or you may prefer a glass of San Pelligrino?
All the best Jan