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Roasted Peppers with Chilies and Tomatoes

By Ken

Sep 19
Roasted Peppers with Chilies and Tomatoes fresh out of the oven

We saw Jamie Oliver make this recipe of Roasted Peppers with Chilies and Tomatoes on a cooking show and it quickly became a favorite of ours.

Ingredients

  • 2
    2
    2
    Bell PeppersRed, Orange or Yellow for Stuffing
  • 3 or 4
    3 or 4
    3 or 4
    Assorted Sweet and Chili Pepperssliced, reserve a few slices for garnish
  • 16
    16
    16
    Cherry Tomatoeshalved
  • 2
    2
    2
    garlic clove
  • 2 tablespoon
    2 tablespoon
    2 tablespoon
    capers
  • 20 leaves
    20 leaves
    20 leaves
    basilreserve half for garnish
  • saltto taste
  • pepperto taste
  • 2 tablespoon
    2 tablespoon
    2 tablespoon
    Red Wine VinegarCan substitute White Wine Vinegar
  • 4 tablespoon
    4 tablespoon
    4 tablespoon
    extra virgin olive oil
  • 14 cup
    14 cup
    59 ml*
    Olivessliced, optional
  • 4 slices
    4 slices
    4 slices
    pancettaoptional

To Serve:

  • Good Crusty Breadtoasted
  • Fresh Mozzarella

Preheat Oven to 450 degrees.

Cut the 2 peppers for stuffing in half through the stalk. Clean out the inside and leave stem on to make a bowl. Put in an oven proof bowl and salt.

In a bowl, combine the peppers, tomatoes, garlic, capers, half the basil, salt, pepper, vinegar, olive oil and olives (if desired). Smoosh it all together with your hands to get the juices going and mixed up.

It’s a good idea to wear gloves if you’ve used hot peppers in the mix!

Divide the mixture into the 4 pepper halves and lay a slice of Pancetta over the top if desired.

Cover with foil and bake for 15 minutes. Take the foil off and bake for 15 minutes longer to get color. Peppers are done when soft when pinched.

Place toasted crusty bread on a plate and top with a roasted pepper half. Poke holes through bottoms of the peppers so the juice flows onto the toast.

Serve with fresh mozzarella garnished with sliced peppers and a few fresh basil leaves.

 

 

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