Tuesday 17 November 2009

Pepper stuffed with Tomato, Garlic and Basil

An incredibly easy starter and quick lunch. Simply slice a pepper in half and remove the seeds. Stuff with cherry tomatoes or chopped large tomatoes until half full. Add some finely chopped garlic and basil, salt and pepper, and place another layer of tomatoes on top. Sprinkle over more garlic and basil. Season well and drizzle over some good quality olive oil. Roast in a hot oven, about 180 degrees c, until the pepper starts to char slightly and is soft. Serve hot with an extra drizzle of oil and some crusty bread.


  1. This looks very tasty, have you ever done the Delia Summer Collection version with a tomato and anchovy inside a red pepper?

  2. After having the pleasure of a dinner invite to Merlotti's pad on Friday, I can vouch for the tastiness of this one. Really juicy and fresh tasting!

    Although top prize would have to go to the delicious French rack of lamb and roasted veg. I was actually fantasising about that one this morning. Top drawer!

  3. useful is a plant garlic in turkey, we use almost all the dishes and he's my taste wonderful natural antibiotic.


Would love to hear your thoughts and ideas!
Merlotti x

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