Recipe: Mediterranean Baked Red Peppers

Mediterranean Baked Red Peppers

4 red peppers, halved and deseeded
400g tomatoes, skinned and chopped
40g anchovies, finely chopped
50g black olives, pitted and chopped
large clove garlic,peeled and sliced
15g pack fresh basil leaves, torn
salt and freshly ground black pepper
1 tablespoon olive oil
extra basil leaves to garnish

Preheat the oven to 200 C, 400 F, gas mark 6.

Place the pepper halves on a baking tray and cook for 10 minutes in the preheated oven.

Mix together the tomatoes, anchovies, olives, sliced garlic and basil leaves with seasoning to taste.

Spoon the mixture into the pepper halves, drizzle over the oil and cook for a further 10 minutes.

Serve garnished with fresh basil. Delicious served with warm, crusty ciabatta.