There are not many recipes for starters in my collection. I tend to do the easy things which don't much need a recipe; a salad with parmesan, garlic mushrooms, a soup, a plate of deli bits and pieces, maybe the Tomato Tart. But there are some favourites and this is such a simple but effective one. You can add cheese, feta for preference, and use it for a vegetarian main course. Without the anchovies, these peppers are also nice as a side dish, with a baked ham or cold meats.
Red Pepper Starter
One whole red pepper per person
Tomatoes,cherry or small plum ones are best
Anchovies - one tin for 4 peppers or less if you like
Capers - two or three per half pepper
Garlic - at least one slice from a clove per half pepper - or more
Olive Oil
Basil - in season if you are not using anchovies
- Cut each pepper in half, remove the seeds and any pithy stuff.
- Lay in a roasting tin you have lightly oiled.
- Season with S&P then add halved tomatoes, garlic sliced, capers and anchovies to each half , before sprinkling thoroughly with more oil.
- You can vary the filling of course if there is anything you don't like eg capers.
- Bake at No 6/200 for at least 3/4 hour, checking so that they don't get too brown . They are ready when the peppers are very soft.
- They will keep warm with some foil and are better anyway not too hot, so that makes them really useful as a starter.
- Serve with some nice bread.
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