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x Whole Red Peppers
x Baby Plum tomatoes
x cloves of garlic
x tin Anchovies
Bluebell falls Irish Goat Cheese
Handful of fresh Basil
Cracked black pepper
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!
Serves 4 as a starter or two as a main course.
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