Baked Peppers with Tomato & Goats Cheese
This is a wonderful starter served with goats cheese, otherwise makes a very simple, colourful and delicious accompaniment to many meat dishes.
Serves 6
3 red peppers
6 plum tomatoes
2 tbsps olive oil
2 cloves garlic, peeled & crushed
salt & pepper
handful of fresh basil
Optional:
200g / 6oz crumbly goats cheese
toasted pine nuts to serve
Preheat the oven to 180°C
1. Halve the peppers lengthways, remove the stalks and seeds. Place in a large roasting tin, cut side up.
2. Halve the plum tomatoes and put 2 halves inside each pepper.
3. Sprinkle each pepper half with freshly ground salt and pepper, some crushed garlic and a small drizzle of olive oil.
4. Roast in the oven for approx 25 minutes until the peppers are cooked through and slightly charred.
5. If adding the goats cheese - remove the roasting tin from the oven after 30 minutes and add some cheese to each pepper. Return to the oven and cook for a further 15 minutes.
6. Serve sprinkled with toasted pine nuts and torn basil leaves.
This can also be served cold for a picnic - crumble the cheese over the baked peppers when cold.
Serves 6
3 red peppers
6 plum tomatoes
2 tbsps olive oil
2 cloves garlic, peeled & crushed
salt & pepper
handful of fresh basil
Optional:
200g / 6oz crumbly goats cheese
toasted pine nuts to serve
Preheat the oven to 180°C
1. Halve the peppers lengthways, remove the stalks and seeds. Place in a large roasting tin, cut side up.
2. Halve the plum tomatoes and put 2 halves inside each pepper.
3. Sprinkle each pepper half with freshly ground salt and pepper, some crushed garlic and a small drizzle of olive oil.
4. Roast in the oven for approx 25 minutes until the peppers are cooked through and slightly charred.
5. If adding the goats cheese - remove the roasting tin from the oven after 30 minutes and add some cheese to each pepper. Return to the oven and cook for a further 15 minutes.
6. Serve sprinkled with toasted pine nuts and torn basil leaves.
This can also be served cold for a picnic - crumble the cheese over the baked peppers when cold.
Labels: Starters
