A light lunch. I’m deliberately doubling the recipe as these
are also really good cold.
6 large red bell peppers
20 cherry tomatoes, halved
12 black olives, stoned and halved
2tbs capers
2tsp dried thyme
2 cloves garlic, sliced
Lots of olive oil
2tbsp thyme leaves
The boy is picking the thyme. This might be the last of this
year’s crop, so I’m tempted to buy another couple of plants. He’s also picked
out a really nice looking Paysanne loaf of bread to have this with while we
were out earlier. I really like it when he takes an interest in what we’re
eating. Peppers are at their best everywhere we go right now.
Halve the peppers lengthways, leaving the stalk on
(hopefully having sliced halfway through it). Scoop out all the seeds and the
membrane. Heat the oven to 200/Gas6.
Put the peppers in a large, oiled, baking dish. Drizzle each
of the insides with olive oil. Layer in the tomato halves, dotting in the
garlic, olives and capers as you go. You might have too many tomatoes. Sprinkle
with the Thyme and season well with salt and pepper. Drizzle a liberal amount
of olive oil over each stuffed pepper.
Bake for about 40 minutes. Check how soft the peppers are
and give them up to 15 more minutes, testing frequently. They should be very
soft but still holding their shape.
Serve with a simple salad of rocket, cucumber and green
olives. And of course the bread that the boy bought, spread with salty Breton
butter.
If there are any left, one would be very nice, at room
temperature, served on toast with a thin slice of goats cheese.
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