Oven Roast Stuffed Peppers


  • equal amounts of red & yellow peppers (1 whole pepper per person)
  • olive oil
  • sun dried tomato paste
  • anchovy fillets
  • sun dried tomatoes (preserved in oil)
  • cherry or small plum tomatoes
  • feta cheese
  • parmesan cheese
  • dried oregano
  • fresh basil leaves
  • fresh ground black pepper

Cut the peppers in half lengthwise and remove any pith and seeds. Place in an ovenproof dish, in each pepper half put, one anchovy fillet, 1 teaspoon of sun dried tomato past, 1 sun dried tomato, three cherry tomatoes, a drizzle of olive oil and a grating of black pepper.

Bake in the oven at 200 Celsius for app 20 mins. Remove from the oven (at this point the peppers can be left for up to an hour). Add three cubes of feta cheese and a sprinkling of oregano to each pepper half and put back in the oven for app 20 mins.

Removed from the oven top with a small amount of grated parmesan and a couple of basil leaves, serve half a red and half a yellow pepper to each person with freshly baked Italian bread.

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