Piedmontese Peppers

1. 1

   1. Preheat oven to 190C.

2. 2

   2. Blanch tomatoes in boiling water for 10 seconds, then plunge into cold water. Remove skins off the tomatoes.

3. 3

   3. Rub the pepper halves with olive oil. Crush the garlic and spread evenly inside each half.

4. 4

   4. Fill peppers with the tomatoes. Drizzle in olive oil and season with salt and pepper.

5. 5

   5. bake for 40 - 50 minutes, turning the heat down if the peppers are becoming scorched. They should be soft, juicy and nicely roasted.

6. 6

   6. When ready remove from oven, place 2 small anchovy fillets on each pepper, or 5 or 6 capers per pepper if making the vegetarian version. Drizzle in more olive oil and top with basil leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.