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The Smith’s Stuffed Roasted Sweet Red Peppers


  • 2 large sweet red peppers
  • 100g grated mozzarella cheese
  • Half a cup of bread crumbs
  • 3 anchovy filets chopped
  • 1 tablespoon capers drained & chopped
  • 1 tablespoon of currents
  • Handful of chopped flat leaf parsley
  • Salt & pepper
  • Olive oil



Light fire in oven and heat to maximum to saturate oven with heat. Push fire to rear of over and maintain roasting environment. Whilst doing this place the two peppers close to the fire allowing them to char slightly.

Remove peppers from oven, place in cold water, peel away the skins, cut in half from top to bottom and de seed.

Combine the rest of the ingredients together with just enough olive oil to form a paste. Place an amount of the paste in each half of the peppers and roll up. Place on a baking tray seem side down, drizzle with a little olive oil and place in the oven. Bake for around 5 to 7 minutes.

This is a great side dish served either with chicken or fish. It could also be served as a starter.

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