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Thursday, 4 February 2016

Sicilian Baked Red Peppers


We just love red peppers, there is something cheerful about them, perhaps that's why it's this blogs logo! Or maybe it's because one cup equals close to 300% of your daily Vitamin C requirement! Why not include red peppers on your shopping list ... or are you already?




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.

Ingredients:
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

Method:
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

16 comments:

eileeninmd said...

Hello, I love the red peppers. This recipe looks delicious. Thanks for sharing. Have a happy day!

DeniseinVA said...

A great way to serve red peppers and thank you for another delicious recipe. It is nice to know how good they are for you. We eat them raw and in recipes. I love to slice them for a snack.

Jo said...

Oooh, yummy. They look fabulous, don't they? A colour explosion.

Lowcarb team member said...

Thanks for your comment Eileen.
Red peppers are so colourful and can add so much to a meal.

All the best Jan

Lowcarb team member said...

Many thanks for your comment Denise.
Red peppers are very versatile and are nice whether eaten hot or cold.
The grandchildren love eating them as a snack ... far healthier than crisps!

All the best Jan

Lowcarb team member said...

Thanks for your comment Jo.
I think added colour on a plate is great and so inviting ...
We like all peppers but I think the red ones may just be our favourite!

All the best Jan

Cranberry Morning said...

We love red peppers too, and i raise them in the garden. My favorite is Carmen, because they're huge and usually produce up to 18 big peppers per plant! This looks absolutely delicious, and its almost lunchtime here. :-)

Anonymous said...

They do look tasty. I think they will go well with a beef casserole I am planning at the weekend.

Jenny S

TexWisGirl said...

yum!

Lowcarb team member said...

Many thanks for your comment Judy (Cranberry Morning)

I looked up the Carmen variety and it does sound excellent "For sweet peppers that taste wonderful roasted, plant Carmen. This Italian pepper is a bull’s horn type (corno di toro), so named for its elongated shape. The sweet flavor is present in fruits from the time they form. Wait to pick fruits at their deepest red hue and you’ll experience a richly sweet flavor.

Plants bear fruit until frost. If space is tight, try Carmen in containers, tucking trailing annuals along pot edges. Carmen was developed to bear fruits under cooler growing conditions, making it an excellent choice for areas with short growing seasons as well as the rest of the country. This adaptability and great performance earned it an All-America Selections award in 2006." Information taken from here
https://bonnieplants.com/product/carmen-italian-sweet-pepper/

I love their elongated shape ... and apparently they are ideal for Roasting. Sure sounds a winning combination and how good to grow your own too ...

Enjoy them soon!

All the best Jan

Lowcarb team member said...

Thanks for your comment Jenny.
A beef casserole and red peppers to accompany them - it should indeed be a yummy meal!
Enjoy it.

Good wishes for a Happy Friday and a good weekend.

All the best Jan

Lowcarb team member said...

Many thanks for your comment Tex.
Red peppers cooked this way are indeed yum!

Hope the rest of your week goes well.

All the best Jan

Plowing Through Life (Martha) said...

YUM! This is so delicious!

Lowcarb team member said...

Thanks for your comment Martha
Aren't red peppers good to use in recipes ...

Have a good Friday

All the best Jan

Crafty Green Poet said...

I love red peppers! This looks a great recipe

Lowcarb team member said...

Many thanks for your comment 'CGP'
If you like red peppers, then I'm sure you will enjoy this recipe...

Enjoy your Friday evening and all good wishes for the coming weekend

All the best Jan