Roasted Stuffed Peppers

Serves:  4

2 green and 2 orange peppers, halved and seeded; oil for brushing and drizzling; 2 tbsp sunflower oil; 1 small onion, finely chopped; 24 cherry tomatoes; 4 yellow and 4 green small courgettes, trimmed and sliced; 24 black olives; salt and ground black pepper; 1 tbsp flat leaf parsley, chopped sprigs of flat leaf parsley to garnish

Place peppers on a baking sheet and brush with olive oil.  Place in a preheated oven, Gas 6/400oF/200oC, for 15 mins or until peppers are tender.  For the filling, heat sunflower oil in a pan and add onion, tomatoes, courgettes and toss for 3 mins or until just tender.  Add olives and cook for 1 min more.  Season and stir in chopped parsley.  Remove peppers from oven and place one half of each colour on serving plates.  Divide filling between each half and drizzle over a little olive oil.  Garnish with parsley.

You could make this dish more substantial by adding drained, canned tuna chunks.

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