Summer Antipasto Peppers Recipe by Kate O’Driscoll

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Prep Time 10 mins
Cook Time 45 mins
Servings 4

Ingredients
  

  • 2 x Whole Red Peppers
  • 8 x Baby Plum tomatoes
  • 2 x cloves of garlic
  • 1 x tin Anchovies
  • 80 g Bluebell falls Irish Goat Cheese
  • Handful of fresh Basil
  • Cracked black pepper

Instructions
 

  • Preheat your oven to 160 degrees c
  • Slice the Peppers in half, leaving the green stalk intact and deseed, place into an oiled oven proof dish.
  • Quarter the Plum tomatoes and pop 4 pieces into each of the pepper halves.
  • Thinly slice the garlic cloves and divide between each pepper.
  • Take one anchovy fillet per pepper half, roughly chop and divide between the four, be sure to retain the oil from the jar or tin.
  • Crumble 20g of Goat Cheese inside each pepper half and season with black pepper.
  • Roughly chop and divide the rest of the anchovy Fillets over the top of the peppers, and Drizzle with the rest of the oil from the tin or jar.
  • Roast in the oven for 45 mins until the Peppers are soft and the Goat cheese golden.
  • Sprinkle over roughly torn Basil leaves and serve with crusty bread to mop up the delicious juices!

Notes

Serves 4 as a starter or two as a main course. 
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