The autumn is all about curling up on the sofa, staying warm indoors and dreaming of next year’s holiday. Where will you go? The Mediterranean is one of our most popular destinations and it also happens to be one of the best cuisines in the world. With that in mind we want to share a recipe that is good for vegetarians and others alike. It is highly nutritious and simple to prepare – Mediterranean baked peppers. It’s a delicious family recipe by Jo Pratt which we hope you will enjoy.
The secret of this recipe is you can treat the peppers a bit like a pizza and add fillings depending on what you fancy. Many children might like to keep it simple, but this is a great opportunity to encourage them to be a little more adventurous.
4 x medium sized red, orange or yellow peppers
3 tbsp pesto, tapenade or sun-dried tomato paste
2 smallish tomatoes, quartered or 8 cherry tomatoes, halved
1 small red onion, finely sliced
small handful of fresh basil, parsley or oregano
1 tbsp balsamic vinegar
A selection of the below, depending on your taste and availability:
thinly sliced meat (Parma ham, Serrano ham, chorizo, salami etc)
local cheese (mozzarella, brie, goats cheese, parmesan, feta, halloumi, dolcelate)
1 Pre-heat the oven to 200C/400F/gas 6.
2 Cut the peppers in half lengthways, keeping the stalk intact if possible. Remove the core, seeds and white membrane. Sit on a baking tray, cut side up. Spread the pesto, tapenade or sun-dried tomato paste inside each half and add the tomatoes, onion and fresh herbs.
3 Continue adding to the peppers using your chosen fillings, making sure you don’t fill them too high. Finish by drizzling with some balsamic vinegar, olive oil, salt and pepper.
4 Cook for about 45 minutes until the peppers are softened but still just hold their shape. Once cooked remove from the oven and leave to cool for around 15-30 minutes, serving them just warm, with plenty of bread and a green salad.