Vital Force Naturals

Now this is another recipe that is so simple and you can play around with it. The sweeter red or yellow peppers work best, green tends to be too bitter. And I like the saltiness of anchovies, I’m not vegetarian, but if you’re vegan/veggie try using olives instead. Great in the summer months when sweet peppers and tomatoes are plentiful and hopefully local!

Serves 2

2 red or yellow bell peppers cut in half

2 large or several cherry tomatoes, enough to fill the half pepper

8-12 anchovy fillets

2 cloves garlic sliced

Parmesan or mozzarella (optional)

Herbs like parsley, dill or basil

Olive oil

Pepper

Sourdough bread

Scoop out the seeds from the peppers leaving the stalk, this looks attractive and also helps keep the peppers together while cooking. Place in a baking tray cut side up, and in each half place 2 or 3 anchovy fillets (to taste) and half a garlic clove sliced. If using large tomatoes, halve them and cut out the tough stalk bit. Place half tomato cut side down in the half peppers, I find ones that are a snug fit. If using little cherry ones just pack them in whole. Scatter with your herb of choice, season, and drizzle with olive oil. Bake in a moderate oven for 40-50 minutes until everything has softened, the peppers are starting to char and there’s plenty of juice in the peppers. I sometimes add a slice of mozzarella to each half about half way through cooking. Serve with a good chunk of sourdough to soak up the yummy juices and a sprinkle of parmesan.

Alternatives

Instead of (or as well as!) anchovies try your favourite olives, make sure they’re pitted and cut in half. I’ve added mushrooms before now, sliced thinly so they break up a bit in the cooking. Some recipes suggest adding the anchovies on top of the tomatoes, my preference is underneath so they don’t overpower the taste. I don’t like a lot of cheese so I find mozzarella works because it’s not a strong taste and it melts nicely giving the dish a bit more body. Parmesan I do like so a sprinkling gives it that Italian feel and both bump up my protein intake too. Basil is probably the herb to use here, but again your choice. I tend not to salt this dish as the anchovies do that for me but I do like plenty of pepper. Serve with good bread for lunch or try with fish and a side salad for a healthy dinner 🙂