This is based on the fabulous Delia Smith recipe from her ‘Summer’ cookbook. I love using the baby peppers and filling them with the mini multicolored heirloom tomatoes when they are in season. The anchovies are not essential, and I sometimes miss a few peppers in case there is someone who refuses to eat them, but for me they add a wonderful depth to a dish that is already full of wonderful summer flavors.
- Baby multicolored sweet peppers - two per person
- mini multicolored heirloom tomatoes - one and a half per pepper
- small tin of anchovies, drained
- olive oil
- basil leaves
Pre-heat Oven to 400F
Cut each pepper in half keeping the green stalk on. Scoop out the seeds and rinse.
Cut the mini tomatoes in half and use to stuff the peppers.
Place peppers on a baking tray and drizzle with olive oil. Season with pepper.
Add a small piece of anchovies to each pepper
Roast in oven until peppers are nicely browned at the edges, time will depend n the size of the peppers...15-20 minutes.
To serve, arrange on a bed of arugula and scatter with torn basil leaves.
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