Here is tips on how to make the scrumptious dish
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Each week chef Nigel Barden shares a scrumptious recipe on Simon Mayo‘s Drivetime Show. This week Nigel has made an unimaginable Mediterranean dish; Stuffed Peppers with Breadcrumbs, Anchovies, Olives, and Capers.
This spectacular dish is fast and simple to make and is filled with wholesome substances, making it an ideal alternative for a summer season meal.
Easy methods to make Stuffed Peppers with Breadcrumbs, Anchovies, Olives and Capers
This scrumptious recipe comes from Med: A Cookbook (Ebury) by Claudia Roden, and Nigel has chosen to make this meal because it solely makes use of seven substances however is a multilayered dish.
This excellent dish makes use of lengthy tapered Romano peppers, that are candy purple peppers originating from Spain and Italy.
Serves: 6
Substances for Stuffed Peppers with Breadcrumbs, Anchovies, Olives and Capers
3 Romano peppers, minimize in half lengthways and seeded
6 anchovy fillets in oil, drained and chopped
6 good high quality black olives, reminiscent of Kalamata, pitted and chopped
1 tbsp tiny capers in brine, drained and squeezed
Small bunch (15g) of flat-leaf parsley, leaves chopped
40g contemporary breadcrumbs
3 tbsp further virgin olive oil
Easy methods to cook dinner Stuffed Peppers with Breadcrumbs, Anchovies, Olives and Capers
Preheat the oven to 170C/150C fan/fuel 3. Line a roasting tin with foil and organize the peppers cut-side up on the foil. Roast for about half-hour till they’re gentle.
Depart to chill.
Combine all of the remaining substances collectively to make a stuffing. When the peppers are cool sufficient to deal with, put a bit of stuffing into every and serve at room temperature.
Give this scrumptious Mediterranean dish a go and you’ll share your photographs with us on social media on Twitter, Facebook, and Instagram, by tagging us @greatesthitsuk in your photographs!
Nigel shares a brand new recipe each week so that you can attempt! Find out more about Kitchen Greatest Hits here or have a look via all of the wonderful recipes beneath.
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Stuffed Peppers with Breadcrumbs, Anchovies, Olives and Capers
Nigel Barden has shared a fast and simple recipe for Stuffed Peppers with Breadcrumbs, Anchovies, Olives and Capers. This tasty dish comes from Med: A Cookbook (Ebury) by Claudia Roden.
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