By Rowley Leigh
I generally prefer red peppers for this (and most other) recipes, but the sweet yellow variety also work well. The green tend not to be fleshy enough – or flavoursome enough – to merit the treatment.
Preheat the oven to 200°C (400°F, Gas Mark 6).
Cut the peppers along their slight indentations and around the core to produce four natural segments or little ‘barquettes’. Remove the little traces of pith and shake out any remaining seeds. Place them skin-side down and fairly w