Provençale peppers recipe

119 ratings Rate
  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 380 calories / serving
  • Healthy
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Preheat the oven to Gas Mark 4, 180ºC, fan 160ºC. Place the peppers onto a roasting tray and fill with the tomatoes, anchovies, olives, garlic, chilli and half of the basil. Pour over the oil and vinegar and season.

Roast for 30 minutes or so until softened but still holding their shape. Serve scattered with the rest of the basil, a simple salad and crusty bread to mop up the juices.

  • Ingredients

  • 4 pointed peppers, halved and deseeded
  • 16 cherry tomatoes, halved
  • 8 anchovy fillets, chopped
  • 2tbsp black olives in brine, drained
  • 2 garlic cloves, finely sliced
  • 1 red chilli, deseeded and chopped
  • handful basil, roughly chopped
  • 4tbsp olive oil
  • 2tbsp balsamic vinegar
  • Energy 1575kj 380kcal 19%
  • Fat 26g 37%
  • Saturates 7g 35%
  • Sugars 9g 10%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 10g Protein 27.7g Fibre 4.1g


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