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Piedmont Roast Capsicum Pepper Recipe

Ingredients

How to make it

  • Cut each capsicum in half, removing the seeds but leaving the stalks intact (they help keep the capsicum in shape).
  • Lay the capsicum halves on a lightly oiled shallow roasting tray (the sides of the tray should be about an inch high).
  • Put the tomatoes is a bowl and pour boiling water over them. Leave for 1 minute then drain the water and "skip" the skins off.
  • Cut the tomatoes into quarters and place two quarters in each capsicum half.
  • Snip one anchovy fillet for each capsicum half into rough pieces and sprinkle over the tomatoes.
  • Divide the garlic equally into each capsicum half, add 2 teaspoons of olive oil and season with black pepper.
  • Place the tray on a high shelf in a pre-heated 180 degree C. oven and roast for about an hour.
  • Transfer the cooked capsicum to a serving dish with all the juices poured over them and garnish with a few basil leaves.

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The Cook

danfromoz Sydney, AU

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