3
long red bell peppers cut in half lengthwise; seeds and membranes removed but do not to cut the stems off, or else the peppers won’t hold any of the oil mix.
1/4 cup
fresh basil sliced into very thin ribbons (chiffonade)
2 tablespoons
chopped chives
2 tablespoons
chopped garlic (about 4 medium cloves)
2 tablespoons
capers coarsely chopped if large
1.5 tablespoons
anchovy (about 6) chopped
2 tablespoons
preserved lemon finely chopped (about ½ lemons, just skin)
1 cup
extra virgin olive oil
Black pepper freshly ground
2
hot chillies thinly sliced optional but some heat recommended
In This Recipe
Directions
Preheat oven to 400 F.
Arrange peppers on a baking sheet in a single layer.
Mix together basil, chives, garlic, capers, anchovy, preserved lemon and olive oil, mix until combined.
Put 1 tbsp of oil mixture in each pepper.
Bake for 15-20 minutes.
When peppers are ready to sprinkle with black pepper and (if using) sliced hot peppers; or keep hot peppers on the side.
Serve warm or room temperature with toasted crusty bread.
You will have leftover oil and herb mix, serve on the side.
See what other Food52ers are saying.