Stuffed Red Peppers with Pine Nuts

Name: Stuffed Red Peppers with Pine Nuts
Yield: Serves 4
Ingredients: 4 red (bell) peppers; 1 red onion, finely chopped; 30 ml /2 tbsp pine nuts; salt and ground black pepper; 45 ml /3 tbsp olive oil; salt and ground black pepper; grated rind and juice of 1 orange; 15 ml /1 tbsp capers, rinsed and roughly chopped; 30 ml /2 tbsp chopped fresh oregano; 115 g /4 oz cherry tomatoes, cut in half

Preparation info

Serves
4

Difficulty
Easy

Appears in

Wood-fired Oven Cookbook

By Holly Jones and David Jones

Published 2016

About

The red peppers in this recipe become a more vibrant colour in the wood-fired oven, and the high heat intensifies their natural sweetness while giving them a delicious charring around the edges. This is a great lunch dish with some good fresh bread and a green salad, and it makes a colourful addition to a pizza party.

Ingredients

30 ml /2 tbsp pine nuts
4 red (bell) peppers
1</

Lunch
Gluten-free
Vegan

Method

Build up the fire in the oven until the temperature reaches 200°C/400°F, this will take about 50 minutes. Push the fire to the back of the oven with a metal peel or coal hook. Close the door.