Stuffed peppers (peppers piedmontese)
This colourful dish is ideal hot or cold as a light starter, or it can be used as an imaginative accompaniment for fish cakes, pan fried chicken etc It is a very healthy option and easy to make. For a lovely vegetarian option, omit the anchovy and place a slice of buffalo mozzarella on top.
2 red peppers
2 green peppers
4 fresh tomatoes peeled
8 anchovy fillets
2 cloves of garlic, chopped
Extra virgin olive oil
Cut the peppers in half, de-seed and clean out the inside, leaving the stem. Place on a baking tray. Put half a tomato in each half pepper and top with and anchovy fillet (skip this bit for the veggie option and add a slice of Mozzarella). Scatter the garlic and add some freshly ground pepper and sea salt. Sprinkle liberally with olive oil.
Cook in the oven 190c gas 5 for about 20 minutes.