Slow Roasted Peppers
These slow roasted peppers are super tasty and can easily be made vegetarian by leaving out the anchovies.
The most important things here are to get your hands on some lovely deep red tomatoes and to leave the peppers to cook for long enough to the point where they’re completely tender. This is not one to rush.
Try serving these slow roasted peppers as a side to our roasted pork chop or chipotle jambalya recipe.
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Prep time
37 mins
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Cook time
38 mins
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Total time
1 hour 15 mins
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Ideal for
Slow & Low -
Make it
Mexican -
Serves
4
Nutrition: Per serving
kcal 49 fat 3.1g saturates 0.5g carbs 3.6g sugars 3.3g fibre 1.7g protein 1.8g salt 0.68g
Found in the
Mexican Section
Ingredients
- 3 red peppers, halved
- Olive oil (you could use the oil from the anchovies)
- 6 anchovies
- 2 teaspoons Gran Luchito Chipotle Paste.
- 3 garlic cloves, thinly sliced
- 6 teaspoons capers
- Dried herbs (basil leaves, coriander or marjoram)
- 24 cherry tomatoes (or use quartered larger tomatoes)
- A handful of coriander leaves, roughly chopped
- Salt and freshly ground black pepper
How to make it
- Preheat the oven to 150°C / 300°F / Gas 2.
- Drizzle the peppers with a little olive oil and season inside with salt and pepper.
- In each half, place one anchovy, a little Gran Luchito Chipotle Paste, a few strips of garlic, a teaspoon of capers, a sprinkle of dried herbs and finally a few whole cherry tomatoes.
- Finish with another drizzle of olive oil and a bit more salt and pepper.
- Roast in the oven, uncovered, for 1 hour. Sprinkle with fresh coriander to serve.
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