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Italian Roast Peppers
To serve – 4
Preparation time – 6 minutes
Cooking time – 30-40 minutes
A classic Italian dish – great served with ciabatta, or on a bed of couscous.
4 small red peppers, halved, cored and deseeded 30-45 ml/2-3 tbsp capers, chopped 10-12 black olives, stoned and chopped 2 garlic cloves, finely chopped 50-75 g/2-3 oz mozzarella, grated 25-40 g/1-1 ½ oz fresh white breadcrumbs 120 ml/4 fl oz white wine 45 ml/3 tbsp olive oil 1 tsp finely chopped fresh mint 1 tsp chopped fresh parsley Freshly ground black pepper
- Preheat the oven to 180’C/160’C Fan/350’F/Gas 4
- Butter a shallow ovenproof dish just large enough that the peppers sit tightly together in the dish and sprinkle over the chopped capers, black olives, garlic, mozzarella and breadcrumbs.
- Pour over the wine and olive oil and then sprinkle with the mint, parsley and freshly ground black pepper.
- Bake for 30-40 minutes until the topping is crisp and golden brown.
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