Recipe courtesy of Jamie Oliver
Episode: Perfect Day
Save Recipe Print
Total:
1 hr 5 min
Prep:
20 min
Cook:
45 min
Yield:
10 servings

Ingredients

Directions

Halve the chiles, remove the seeds and then wash in cold water. Then drain. Tightly pack into a large earthenware dish and cover with the olive oil then place in the oven at 325 for about 45 minutes until tender. Carefully remove the dish from the oven and leave to cool. Take the chiles out of the dish. Pour the olive oil back into the bottle. This is great on salads, over mozzarella and other cheeses, on pizzas, or over pasta. Finely chop the rocket, parsley and capers. Roughly chop anchovies and then mix everything up in a bowl with balsamic vinegar. Season with salt and pepper. Stuff this filling into your bell peppers (cherry peppers) and serve on a plate as tapas.;

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Spinach and Artichoke-Stuffed Chicken Breast with Roasted Red Bell Pepper Sauce

Recipe courtesy of Food Network Kitchen

Stuffed Baby Bell Peppers

Recipe courtesy of Food Network Kitchen

Baby Bell Peppers With Feta and Mint

Recipe courtesy of Food Network Kitchen

Spanish Stuffed Bell Peppers

Recipe courtesy of Padma Lakshmi

Sausage Stuffed Bell Peppers

Recipe courtesy of Emeril Lagasse

Stuffed Baby Peppers

Recipe courtesy of Giada De Laurentiis

Stuffed Baby Peppers

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories