Mediterranean Roast Peppers Recipe #333515
Simple and effective, with a crisp cheesy topping, ideal as a starter with french bread, or as a light lunch or supper with rice or couscous.
From The Inspired Vegetarian
45 min | 10 min prep
SERVES 4
- 4 small red peppers, halved, cored and seeded
- 3 tablespoons capers, chopped
- 10-12 black olives, pitted and chopped
- 2 garlic cloves, finely chopped
- 2-3 ounces mozzarella cheese, grated
- 1-1 1/2 ounce fresh white breadcrumbs
- 1/2 cup dry white wine
- 3 tablespoons olive oil
- 1 teaspoon finely chopped fresh mint
- 1 teaspoon chopped fresh parsley
- fresh ground black pepper
- Preheat the oven to 180 C / 350 F / gas 4, and butter a shallow ovenproof dish.
- Place the peppers 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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5 stars