Roasted Stuffed Red Peppers

Name: Roasted Stuffed Red Peppers
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: italian
Ingredients: 3 tablespoons olive oil, plus more for greasing the pan and peppers; 3 medium-to-large red peppers; 1 bunch basil; 1 1/2 pounds cherry tomatoes, quartered; 3 sun-dried tomatoes packed in olive oil, drained and finely chopped; 3 anchovy fillets, drained and finely minced; 1 clove garlic, peeled and minced; 2 teaspoons balsamic vinegar; Salt and freshly ground pepper to taste

Recipe from Delia Smith

Adapted by Pilar Viladas

Total Time: 1 hour 15 minutes
Rating: 4(31)
Comments: Read comments

Featured in: Style & Entertaining; Modern Man

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Ingredients

Yield:6 servings

3tablespoons olive oil, plus more for greasing the pan and peppers
3medium-to-large red peppers
1bunch basil
1½pounds cherry tomatoes, quartered
3sun-dried tomatoes packed in olive oil, drained and finely chopped
3anchovy fillets, drained and finely minced
1clove garlic, peeled and minced
2teaspoons balsamic vinegar
Salt and freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 400 degrees. Grease a shallow roasting pan with olive oil.
Step 2
Carefully halve each pepper lengthwise so that the stem remains intact on each half. Coat each half with oil and place in the pan.
Step 3
Reserve 6 basil leaves for garnish and finely chop the remaining leaves to make 3 to 4 tablespoons. In a large bowl, combine all the remaining ingredients and salt and pepper to taste. Mix gently but thoroughly. You can make this ahead and keep in the refrigerator for up to 4 hours.
Step 4
Spoon the tomato mixture into the pepper halves and roast until the peppers have browned lightly and the tomato filling is juicy and bubbling, about 1 hour. Garnish each pepper with a whole basil leaf.