Mediterranean Roast Peppers |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Simple and effective, with a crisp cheesy topping, ideal as a starter with french bread, or as a light lunch or supper with rice or couscous. From The Inspired Vegetarian Ingredients:
4 small red peppers, halved, cored and seeded |
3 tablespoons capers, chopped |
10 -12 black olives, pitted and chopped |
2 garlic cloves, finely chopped |
2 -3 ounces mozzarella cheese, grated |
1 -1 1/2 ounce fresh white breadcrumbs |
1/2 cup dry white wine |
3 tablespoons olive oil |
1 teaspoon finely chopped fresh mint |
1 teaspoon chopped fresh parsley |
fresh ground black pepper |
Directions:
1. Preheat the oven to 180 C / 350 F / gas 4, and butter a shallow ovenproof dish.
2. Place the peppers tightly together in the dish, and sprinkle over the chopped capers, black olives, garlic, mozzarella and breadcrumbs.
3. Pour over the wine and olive oil, and then sprinkle with the mint, parsley and freshly ground black pepper.
4. Bake for 30 - 40 minutes, until the topping is crisp and golden-brown.
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