3 orange (bell) peppers
3 tomatoes
45 ml (3 tbsp) grated Parmesan cheese
2 cloves garlic, finely chopped
12 olives
30 ml (2 tbsp) virgin olive oil
Salt and pepper
30 ml (2 tbsp) chopped fresh parsley
3 tomatoes
45 ml (3 tbsp) grated Parmesan cheese
2 cloves garlic, finely chopped
12 olives
30 ml (2 tbsp) virgin olive oil
Salt and pepper
30 ml (2 tbsp) chopped fresh parsley
method
1. Cut the peppers in half and remove the seed. Cut into quarters.
2. Arrange the peppers in an oiled, shallow ovenproof dish, cut side up.
3. Drop the tomatoes into a bowl of boiling water, leave for 1 minute, drain and skin.
4. Cut the tomatoes into quarters and divide between the peppers.
5. Scatter over the Parmesan cheese and sprinkle with the garlic.
6 .Place an olive on each piece of pepper and drizzle over the olive oil.
7. Season with the salt and pepper and cook for 30 minutes at 200°C (400°F) Gas mark 6.
8. Scatter over the parsley and serve warm with plenty of crusty bread.
2. Arrange the peppers in an oiled, shallow ovenproof dish, cut side up.
3. Drop the tomatoes into a bowl of boiling water, leave for 1 minute, drain and skin.
4. Cut the tomatoes into quarters and divide between the peppers.
5. Scatter over the Parmesan cheese and sprinkle with the garlic.
6 .Place an olive on each piece of pepper and drizzle over the olive oil.
7. Season with the salt and pepper and cook for 30 minutes at 200°C (400°F) Gas mark 6.
8. Scatter over the parsley and serve warm with plenty of crusty bread.
serving amount
serves 4
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