Tomato stuffed peppers with anchovies and mozzarella
This is a great little supper dish, served simply with a salad and crusty bread. Alternatively, use it to accompany lamb or beef dishes, and grilled or roasted turbot or sea bass
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Ingredients (Serves 4)
- 4 red peppers
- 3 cloves garlic, peeled
- 16 ripe cherry tomatoes
- Salt and freshly ground black pepper
- Olive oil to drizzle
- 6 anchovy fillets
- 1 ball mozzarella, drained
- 15 large basil leaves
Preheat the oven to 200°C, 400°F, Gas 6.
Halve the peppers lengthways, remove the seeds and cut out the white pith, then lay the peppers, cut side up, in a shallow ovenproof dish. Finely slice the garlic and put a few slices in each pepper half.
Cut the cherry tomatoes in half and stuff them into the pepper cavities. Season well, drizzle with olive oil then bake in the preheated oven for about 45 minutes until soft and juicy.
Meanwhile, cut each anchovy fillet lengthways into 3 strips and the mozzarella roughly into 1cm/1⁄2in cubes.
Place a few mozzarella cubes and a couple of anchovy strips on top of the cherry tomatoes, return to the oven and bake for a further 5 minutes.
Finely shred the basil leaves and scatter over the peppers to serve.
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