The recipe is originally from Delia Smith's cook book "Summer" there is another book called "Winter" and they are great books to go to for ideas and I like the fact that they are seasonal.
1/2 pepper per person
1/2 clove of garlic per person
1 tomato per person
optional 1/2 anchovy fillet per person
1 tablespoon of chopped fresh basil per per pepper.
Olive oil to drizzle over
Cut the peppers in half and take the stalk off and all the seeds then lay in a single layer in a roasting tin cut side up. In the cavity of each pepper place sliced garlic cut up tomato anchovy fillet if you are using them add freshly ground black pepper and salt.
Sprinkle with the chopped basil and drizzle olive oil over the whole thing.
|Close up of a pepper|