Roasted Tuscan Peppers

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Roasted Tuscan Peppers

Serves 2

2 large organic bell peppers

8-10 cherry tomatoes

8tbsp (approx) good olive oil

8 Kalamata olives

Sea Salt and Pepper

1 bunch of fresh basil leaves

1 small tin of anchovies (You’ll only be using half the tin, so perhaps make a Ceasar dressing with the rest.)

Pre-heat oven to 400 F

Carefully half the peppers lengthwise. Do not take the stalk off, but carefully slice through it. It looks pretty to keep it on. Carefully de-seed the peppers and place them in a deep baking dish.


Pop two cherry tomatoes, 1 1/2 tbsp olive oil, 2 olives, 2 basil leaves inside each pepper half. Season with salt and pepper and add the anchovies if using.

Place in the oven for 45 minutes to 1 hour. Check after 45 minutes – the edges of the peppers should be beginning to turn black and the actual body of the pepper should be slightly withered.


Allow to cool and serve at room temperature. You can cover them and chill overnight but make sure you leave them out of the fridge for at least 30 minutes before serving as the flavors come out at room temperature. Garnish with a couple of leaves of fresh basil.

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