Light Meals
Stuffed Red Peppers
Ingredients:
4 large red peppers
4 medium tomatoes
2 cloves garlic
8 dessertspoons Border Fields Rapeseed Oil
8 tinned anchovy fillets
Method
Cut each pepper in half lengthways and deseed; if the
peppers have stalks leave them on. Place the peppers in a greased
roasting tin. Peel and chop the tomoatoes into quarters - place 2
quarters in each half pepper. Peel and thinly slice the garlic and
divide it evenly between the peppers. Add half an achovy fillet to each
half pepper. Place a spoonful of Border Fields Rapeseed Oil over each pepper
and seaon to taste.
Place in the oven and cook on 180 degrees C for 50 minutes.
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