My Slow Roasted Peppers
PREP TIME: 15mins
COOKING TIME: 60mins
Aah these peppers! They came out of the oven more than once over the December holidays and probably my most shared recipe amongst friends. I feel a bit self conscience calling this a ‘recipe’ as it is so simple but low and slow is the aim here, so give yourself some time.
See my serving suggestions on just how versatile this recipe can be.
Serves 4 as a side or 2 as a light lunch (I work on the basis of 2 peppers per person)
Getting ahead: These peppers are a fantastic make ahead dish and I like to serve mine at room temperature, they keep
Add ons: A crumble of feta once cooked would be amazing. A few sprinkles of Za’atar would be great too at the end.
Okay so here we go!
- you can use the small (mini) peppers and fill them as below, shorten the cooking time and serve them as a fantastic finger food option
- these peppers are amazing with a poached egg for breakfast or a light lunch
- I love these peppers cold with some dressed leaves on the side.
- 6 peppers (mixed colours work well)
- 3 tablespoons capers, roughly chopped if large
- 1/4 cup pitted kalamata olives (green is fine too), roughly chopped
- half a small punnet cherry tomatoes, halved
- handful chopped basil or parsley.
- salt & pepper
- extra virgin olive oil
- Preheat the oven on 150c.
- Cut the peppers and halve, deseed and cut away any white flesh and remove any seeds.
- Place peppers on a roasting tray lined with baking paper.
- Fill with capers, olives and tomatoes, drizzle with olive oil and season well.
- Place in the oven and roast for 60 minutes and checking after about 40 minutes. You are looking for completely soft and a little bit of a caramelisation around the edges of the peppers and the tomatoes.
- Remove from the oven, let it cool, drizzle with more olive oil, a crack of black pepper and sprinkle over the chopped basil or parsley.
As a family we celebrate and open our presents on Christmas Eve, I’m not sure if that’s an Afrikaans tradition but it is a night of great excitement. The kids look forward to the presents and the grown-ups to my moms cooking! This year (2019) my mom handed the reigns over to me and I had the daunting task of cooking for 22 people on Christmas Eve. I made these peppers (for me, the only vegetarian in the family : ) alongside a roasted greens salad w pesto, oxtail ragu, gremolata and some pappardelle. It went down a treat!