As usual I’ve had to vegetarianise this, but I think a few green olives add the required saltiness and I usually throw a few pine nuts on top just because I like them and they add a bit of texture.
We had them for a light dinner with a couple of chunks of fresh bread to mop up all the delicious juices, but just one pepper half with a rocket salad would be good as a starter too.
Word of warning – don’t try making this with green peppers, the flavour is all wrong; you really need the sweetness of the red variety.
1 clove of garlic
16 green olives
4 dsp olive oil
1 tbsp pine nuts
Turn the oven on to 180C. Halve the peppers through the stalk and remove the seeds but leave the stalk attached; put the peppers in a small roasting tin. Slice the peeled garlic and put three or four slices, followed by four green olives, in each pepper half. Put the tomatoes in a small bowl and cover with boiling water – leave for a minute or two then peel off the skins; cut into quarters, remove the cores and put three pieces of tomato on top of the garlic and olives.
Drizzle a dessertspoon of olive oil into each pepper half, grind over some black pepper and put into the oven for about 45 minutes. Take out of the oven, sprinkle over the pine nuts and put back in the oven for another 10 minutes until the edges of the peppers are starting to char at the edges.
Serve at room temp with lots of crusty bread.