Even though you can find every recipe you could ever dream of or wish for online, I still love cookbooks. Real, paper, food stained, dog-eared cook books that you can sit and flip through and be inspired by. I love to pull our a big stack and leaf through, planning out my week of cooking or just reading and learning or dreaming up things to make one day…Richard bought me this particular book for Christmas a few years ago, Easy Mediterranean, Simple Recipes from Sunny Shores, by Ryland, Peters & Small….this book has so many wonderful recipes, and I find myself reaching for this cookbook a lot. Delicious, simple, rustic….and this particular recipe that I’m sharing today is one of my favorites…it’s flavours are really bold, the contrast between the salty anchovies and capers and sweet roasted peppers is absolutely delicious….this is a perfect dish to serve at a party because it’s best at room temperature.
bell peppers stuffed with capers
“Bell peppers are ubiquitous ingredients in Italian antipasti and respond well to broiling and roasting which develops the natural sugars. With salty anchovies and sharp pickled capers, they really come into their own in this elegant dish from southern Italy.”
ingredients:
4 colored peppers, quartered lengthwise and seeded
16 canned anchovies
16 capers
1 tsp dried oregano
1 tbsp extra virgin olive oil
freshly ground pepper
method:
Arrange the pepper quarters on a large roasting pan or cookie sheet.
Cut the anchovies in half. Divide the anchovies and capers onto the peppers. Drizzle with olive oil and sprinkle with oregano and pepper.
Roast, uncovered, 375 degrees for 20-30 minutes or so (cooking times may vary), until wrinkled, aromatic, and beginning to blacken a little at the edges.
Serve hot, warm, or at room temperature, sprinkled with black pepper.
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