Stuffed Roasted Sweet Peppers
A quick and easy to prepare tray of delicious roasted stuffed sweet peppers.
Excellent source of vitamin A, C, B12, calcium and fibre.
Rich in cell protecting anti-oxidants.
A great side dish to add to many lunch or main recipes.
Serves 2 to 3
Takes 90 minutes
Ingredients
- 3 sweet peppers cut into half
- lug extra virgin olive oil
- 12 de-stoned olives
- 1-2tsp capers
- 6 small cherry tomatoes (optional)
- ½ tin anchovies
- 2 mozzarella balls
- black pepper
Method
Pre heat the oven to 160°C or 320 °F.
Remove the pith and seeds from the inside the peppers.
Place all of the peppers into baking tray.
Drizzle the extra virgin olive oil over the peppers.
Place the baking tray in to the oven.
Slowly cook the peppers until softening for 30-40 minutes.
Remove the tray from the oven and add the mozzarella to the inside of each pepper.
Equally distribute the olives, capers, tomatoes, anchovies and black pepper inside each of the peppers.
Cook very gently up to another 30-40 minutes until the mozzarella is golden in colour.
To Serve
Ideally best eaten hot when taken out of the oven but still deliscious eaten cooled.
I often eat these peppers as a main meal or add to a green salad. Another deliscious way is to insert the stuffed peppers into the inside of warm pitta bread.
Tips
I often make extra for a ready-made tasty accompaniment to my lunch.
Store
Fridge 3 days.
Food Produce
Ideally use organic food produce where possible.
Visit your local food suppliers or farmers market for fresh produce.
Consider the animal welfare when selecting fresh meat,poultry, eggs and dairy.
Select foods that are ethically sourced.
Ideally know the provenance.
Consider eating more sustainable foods.
Helpful Books
Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.