Roasted Red Peppers With Tapenade Recipe

Name: Roasted Red Peppers With Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 red capsicums (halved and deseeded); 3 tablespoons olive oil; 100 g pitted black olives; 2 garlic cloves (roughly chopped); 1 tablespoon oregano (fresh and chopped); 4 tablespoons sun-dried tomato paste; 250 g tofu; 200 g cherry tomatoes (halved); chopped fresh parsley (for garnish); salt and pepper

Servings: persons

4 red capsicums (halved and deseeded)
3 tablespoons olive oil
100 g pitted black olives
2 garlic cloves (roughly chopped)
1 tablespoon oregano (fresh and chopped)
4 tablespoons sun-dried tomato paste
250 g tofu
200 g cherry tomatoes (halved)
chopped fresh parsley (for garnish)
salt and pepper

1
Pre-heat oven to 200C.
2
Put the capsicums, cut side up, in a roasting tin, drizzle with 1 tbs of the oil and season with salt and pepper.
3
Roast in oven for 25-30 mins, until lightly browned.
4
To make the tapenade put the olives, garlic, oregano, tomato paste and the remaining olive oil in a food processor or blender.
5
Blend to a thick paste, scraping down the mixture from the sides of the bowl.
6
Pat the tofu dry on kitchen paper and cut 1cm dice.
7
Toss in a bowl with the tapenade.
8
Pile the mixture into the peppers, with the cherry tomatoes and return to the oven for a further 15 minutes, until the tomatoes have softened and the filling is hot.
9
Transfer to serving plates and scatter liberally with plenty if chopped parsley.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 red capsicums (halved and deseeded), 3 tablespoons olive oil, 100 g pitted black olives, 2 garlic cloves (roughly chopped), and more.

Yes, Roasted Red Peppers With Tapenade falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Red Peppers With Tapenade

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