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Roasted Mediterranean Peppers

3 June 2015 By Charlotte Pike 2 Comments

256

As we move towards the summer, I wanted to share one of my favourite recipes for this time of year with you. Regular readers will know how passionate I am about using ingredients in season to enjoy them at their very best and of course, cheapest. One of the ingredients I feel most strongly about in this respect is tomatoes. Although tomatoes are available all year round, I’m afraid I just don’t enjoy them unless they are at their peak. I find them too acidic and sharp for my liking, so now, I am enjoying reintroducing them into my cooking, as they start to become really delicious. 

This recipe is so simple and delicious. Using so few ingredients, it is important to use the best quality ingredients you can find for the best flavour. I like to use a really good olive oil here, as the peppers are sensational served with some excellent bread, to mop up the juices. It makes an effortless but scrumptious lunch or light supper.

Roasted Mediterranean Peppers
2015-06-03 16:31:47
Serves 2
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
245 calories
26 g
0 g
15 g
6 g
2 g
570 g
106 g
16 g
0 g
12 g
Nutrition Facts
Serving Size
570g
Servings
2
Amount Per Serving
Calories 245
Calories from Fat 131
% Daily Value *
Total Fat 15g
23%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 106mg
4%
Total Carbohydrates 26g
9%
Dietary Fiber 8g
33%
Sugars 16g
Protein 6g
Vitamin A
146%
Vitamin C
354%
Calcium
8%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 red peppers (I prefer the pointy variety), cut in half lengthways, with the seeds and white membrane removed
  2. 6-8 cherry tomatoes, halved
  3. 2-4 cloves of garlic, skin on
  4. 2 tablespoons olive oil
  5. Sea salt and freshly ground black pepper
  6. A few sprigs of basil
Instructions
  1. Start by pre-heating the oven to 180C
  2. Place the peppers cut side facing up on a large non-stick baking sheet. Evenly fill each half with cherry tomatoes and garlic cloves. Drizzle with olive oil and season well.
  3. Place into the oven and bake for 20 minutes, until the peppers are tender, the tomatoes are ready to burst, and the garlic is sweet and soft.
  4. Decorate with a few fresh basil leaves and serve warm with some good bread, or cold as part of a selection of salads. Two halves per person is about the right serving size for adults. Any leftovers will keep for 3-5 days covered and stored in the fridge.
By Charlotte Pike
beta
calories
245
fat
15g
protein
6g
carbs
26g
more
Charlotte Pike https://www.charlottepike.co.uk/

Filed Under: Dinner, Lunch, Recipes Tagged With: gluten free, homemade, peppers, roast pepper, roasted peppers, stuffed roast pepper, tomatoes, vegan

Reader Interactions

Comments

  1. Jude says

    4 June 2015 at 7:50 pm

    How delicious Charlotte, perfect for a kitchen supper or lunch on the garden. I think we’ll try some with fresh fish this summer in Brittany.

    Reply
    • Charlotte Pike says

      16 June 2015 at 7:51 pm

      Thank you Jude – they would be divine with some fresh French fish!

      Reply

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About Charlotte

Charlotte Pike, award-winning cookbook author, cookery teacher and chef.

Author of five bestselling cookery books, leading independent cookery teacher and private chef, running Charlotte's Kitchen catering company. Charlotte is also the current Chair of the Guild of Food Writers.

Charlotte is known for her recipes that really work, and as a professionally trained chef who writes about food.

Charlotte lives in the English countryside and is passionate about great home cooking using the best seasonal ingredients.

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