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Italian Roasted Peppes stuffed with tomatoes and goat's cheese served with rice

Italian Roasted Peppers

by Jay Wadams

Jay Wadams - Cook, Author and Photographer. Owner daysofjay.com
My Italian Roasted Peppers recipe is a simple and flavoursome dish full of all those summery flavours that we associate with la dolce vita; peppers, tomatoes, basil and lashings of good olive oil. Buon Appetito!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Serves 2

Ingredients

  • 2 large bell peppers red, orange or yellow
  • 2 Tbsp olive oil
  • 2 large tomatoes diced
  • 2 cloves garlic peeled and sliced
  • 2 anchovies from the jar finely diced (optional)
  • ½ red onion peeled and diced
  • ½ fresh chilli pepper finely diced
  • 100 g goat's cheese or feta crumbled
  • 2 Tbsp pine nuts
  • 1 Tbsp capers
  • 1 tsp dried oregano
  • 1 Tbsp balsamic or red wine vinegar
  • extra virgin olive oil for drizzling
  • 2 Tbsp basil pesto
  • small bunch of fresh basil
  • sea salt & black pepper

Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com

Instructions

  • PREPARE: Heat the oven to 220°C / 425°F / Gas 7 And line a baking tray with baking paper.
  • CUT THE PEPPERS: Halve the peppers through the stem then use a small, sharp knife to cut away the seeds and any white membrane, leaving the stem attached. Drizzle with two tablespoons of olive oil, rubbing it all over the flesh, then place on the prepared tray.
  • MAKE THE STUFFING: In a small mixing bowl combine the tomatoes, garlic, anchovies (if using) onion, chilli, feta or goat's cheese, pine nuts, capers and oregano. Stir to combine, then season with a pinch of salt and pepper then divide the mixture evenly between the capsicum halves.
  • ROAST THE PEPPERS: Drizzle over the balsamic vinegar and a little more olive oil, then roast in the top third of the preheated oven for 30 minutes.
  • ADD PESTO: After 30 minutes loosen the basil pesto with a tablespoon of olive oil, then drizzle it over the capsicum halves before returning them to the oven for another 10-15 minutes.
  • SERVE: Serve warm, scattered with fresh basil leaves, plenty of fresh crusty bread, or rice.

Notes

If you don't have fresh basil, substitute with fresh parsley.
I have added garlic to this recipe to suit my tastes. If you really love garlic, then go right ahead and put in as many cloves of garlic as you and your family like!

Nutrition

Serving: 1whole pepper | Calories: 484kcal | Carbohydrates: 25g | Protein: 14g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Cholesterol: 48mg | Sodium: 847mg | Potassium: 941mg | Fiber: 7g | Sugar: 14g | Vitamin A: 7180IU | Vitamin C: 238mg | Calcium: 322mg | Iron: 3mg