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
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.
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