I never used to like peppers, especially the green ones. I would pick green peppers out of my food, and heaven forbid I had pizza with green peppers, even after picking them off, I’d eat around the parts where they were once embedded! But I discovered red and yellow peppers, and the sweetness was a far cry from those green things.
In my house, peppers are in abundance. My mother grows them in her farm. She grows a variety of other veggies, like cucumbers, tomatoes, cabbages, spinach, the list is endless. All organic, fresh and full of flavour! By the way, she also supplies Zucchini Green Grocers, so if you see a pepper there, and it is bigger than your face, that one is from my mummy’s farm (shameless plug)… So if you need some veggies, I can always hook you up!
This particular recipe I adapted from Jamie Oliver. I have plenty of Jamie influence in my cooking… More rustic, I think. I love flipping through his recipe books because they allow you to make a recipe your own!
Stuffed peppers are perfect for when you want to impress, and they are pretty easy to put together! The recipe calls for mozzarella, try not to use the pizza one they have in the supermarket. I would definitely recommend buffalo mozzarella, which you would find at your local butchery or green grocer.
2 red peppers
2 yellow peppers
approx. 30 cherry tomatoes, halved
2 red chillies, finely chopped
handful of capers, roughly chopped
handful of black olives, chopped
fresh basil, leaves torn
2 tbsp red wine vinegar
couple tbsp olive oil (extra virgin)
rustic bread (that’s those nice round loaves of bread you see at the bakery and think what do i do with that)
Mozzarella (Buffalo mozzarella, preferably)
Cut the peppers in half- lengthwise, remove the seeds. Season with salt and pepper, place on a baking tray, lined with parchment.
Mix together the garlic, cherry tomatoes, chillies, capers, olives and basil in a bowl using your hands. There is something very sexy about doing things with your hands… massaging those tomatoes enhances the flavour, I promise you!
Spoon the mixture in to the peppers. Cover the baking tin with foil (this lets the steam soften the peppers) and bake for 20 minutes at 180˚C.
Remove the foil and bake for a further 20minutes until golden and crispy.
Toast some bread on a hot griddle pan. Rub some garlic on one side… just because you can!
To serve, place the peppers on each slice of bread. With a knife poke the bottom of the peppers so that the juices soak in to the bread.
Serve with the mozzarella and rocket salad.