Romano peppers stuffed with tomatoes, garlic and basil

Name: Romano peppers stuffed with tomatoes, garlic and basil
Yield: Serves 6 as a first course or side dish
Ingredients: 4–5 very ripe tomatoes, cut into thinnish wedges; bunch of basil, separated into leaves; 6 long Romano peppers; 6 garlic cloves, thinly sliced; 4 tablespoons extra-virgin olive oil; 6 stalks of thyme (or try oregano, marjoram or mint)

Preparation info

Serves
6
as a first course or side dish

Difficulty
Easy

Appears in

Vegetables

By Peter Gordon

Published 2007

About

These peppers are in the Provençal style. They are lovely made in advance and then served at room temperature as part of a meal, or as a first course on their own. The peppers I used are called Romano peppers, but a regular red pepper will work, cut in half and packed with the tomatoes, garlic and herbs.

Ingredients

6 long Romano peppers
4–5 very ripe tomatoes, cut into thinnish wedges
bunch of bas

Side dish
Starter
Vegan
Gluten-free

Method

Preheat the oven to 190°C/gas 5. Lay the peppers one at a time on a chopping board and cut a T shape into them, with the long part of the T running parallel with the stalk and the top of the T at the thickest part of the pepper. Gently poke your fingers or a small knife into the pepper